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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Shortbread Crust: 1 cup all purpose flour 1/4 cup powdered sugar (C&H) 1/2 cup unsalted butter (one stick) Lemon Filling: 2 tablespoons flour 1/2 teaspoon baking powder 1 cup granulated sugar (C&H) 2 eggs 2 tablespoons freshly squeezed lemon juice 1 tablespoon finely grated lemon zest (yellow part of peel) Powdered sugar to dust over top after baking Instructions: Preheat over to 350 degrees F. Adjust rack to lower third of oven. Grease 9-inch baking pan. Shortbread Crust: Blend briefly flour and powdered sugar to combine. Cut in cold butter until the mixture resembles oatmeal. Press the mixture into the bottom of the greased baking pan, using your fingertips. Bake for 15 minutes or to a pale golden color. Filling: Blend briefly flour, baking powder and granulated sugar to combine. Blend together eggs, lemon juice and lemon zest in separate bowl. Add the blended dry ingredients to the egg and lemon mixture and blend until completely combined. Pour the filling over the warm partially baked shortbread crust and bake 25 minutes. Cool and dust with powdered sugar. (Place about 1/4 cup powdered sugar in fine sieve. Tap the side of the sieve to sift the sugar over the top.) Cut into bars. |
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