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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Whipped cream and crushed lemon drops update this sweet-tart dessert. Ingredients:
2 1/4 cups all-purpose flour, divided |
1/2 cup powdered sugar |
3/4 cup chilled butter, cut into pieces |
4 large eggs |
1 1/2 cups granulated sugar |
2 tablespoons grated lemon rind (about 5 lemons) |
1/2 cup fresh lemon juice (about 6 lemons) |
1 teaspoon baking powder |
1/4 teaspoon salt |
garnishes: whipped cream, crushed lemon drop candies |
Directions:
1. Pulse 2 cups flour, 1/2 cup powdered sugar, and 3/4 cup butter in a food processor 6 times or until mixture is crumbly. Press mixture into a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 15 to 20 minutes or until lightly golden.
3. Whisk together eggs and next 3 ingredients. Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour batter into prepared crust.
4. Bake at 350° for 20 minutes or until set. Cool on a wire rack 2 hours or until completely cool. Cut into squares. Garnish, if desired.
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