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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tender, short cookie crust meets a delectably bold, tart lemon filling in these luscious treats. Ingredients:
3.4 ounces all-purpose flour (about 3/4 cup) |
1/4 cup powdered sugar |
3 tablespoons pine nuts, toasted and coarsely chopped |
1/8 teaspoon salt |
2 tablespoons chilled unsalted butter, cut into small pieces |
2 tablespoons canola oil |
cooking spray |
3/4 cup granulated sugar |
2 tablespoons all-purpose flour |
1 teaspoon grated lemon rind |
1/2 cup fresh lemon juice |
2 large eggs |
1 large egg white |
2 tablespoons powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine. Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal. Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan. Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
3. Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.
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