Monday, May 13, 2013
Before I get to this wonderfully tasty (and easy I might add) treat, I really must apologize for large lapse in time in between postings. It was due to some serious user error, which is all ironed out and functioning now.
13x9x2 Glass Dish
Glass Measuring Cup
2 Mdm. Glas Bowls
1 1/2 Sticks unsalted cold butter
1/2C. Light brown Sugar, Packed
Preheat oven to 350 F.
Cut butter into 1/2-inch pieces. In a food processor (for least messy results, I just used my hands in a plain old bowl) combine all ingredients until mixture forms lumps. Sprinkle mixture into baking dish. Press down evenly on the bottom. Bake in the middle of the rack for about 20 minutes.
While the base is cooking, get going on your lemon mixture.
1 1/2C. Sugar
3/4C. Fresh Lemon Juice
In a bowl, whisk together eggs and sugar until well combines. Stir in the lemon juice and flour, mix well until all combined. When shortbread is removed from the oven, pour your lemon mix over the top, and return to oven. Reduce heat to 300 F and bake for 30 minutes, until lemon is set.
Cool completely in the pan, on a cooling rack before cutting into them.
Cut them into desired size, arrange on plate and dust with a little powdered sugar. Serve them with fresh raspberries, and you now have an easy perfect summer dessert.
These will keep, covered in the refrigerator for 3 days.