Recipe information
Yield
Makes twelve 3-inch squares
Ingredients
1 3/4 cups sifted all-purpose flour
1/3 cup sifted confectioners’ sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces, plus more for the baking dish
1 teaspoon plus 1 tablespoon finely grated lemon zest
1/3 cup almonds, toasted and chopped
2 cups granulated sugar
4 large eggs, beaten
1/2 cup fresh lemon juice
1/2 teaspoon baking powder
Preparation
Step 1
Preheat the oven to 350°F. Into a medium bowl, sift together 1 1/2 cups flour, the confectioners’ sugar, and the salt. Cut in the butter, 1 teaspoon zest, and the almonds until the mixture just clings together.
Step 2
Press into a lightly buttered 9 × 13-inch baking dish. Bake until just firm and lightly golden, about 20 minutes. Let cool slightly before filling.
Step 3
In a large nonreactive bowl, stir together the granulated sugar, eggs, lemon juice, baking powder, and remaining 1/4 cup flour and tablespoon zest until combined. Pour into the prepared crust.
Step 4
Bake until the filling is set and lightly browned, 25 to 30 minutes. Transfer to a wire rack to cool. Cut into squares.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
