So, today is rainy and cold. Welcome spring. But, maybe this little ray of sunshine dessert will be the perfect pick me up?
I also had leftover filling, so I made some extra crust and set it inside a couple of ramekins and made tarts. Those were yummy, and my kids loved having their own personal dessert!
Original Recipe by Ina Garten
Yields: 20 squares
Cook Time: 55 minutes
For the crust:
2 sticks unsalted butter, room temperature
1/2 C granulated sugar
2 C all-purpose flour
1/8 tsp. kosher salt
For the filling:
6 extra large eggs, room temperature
3 C granulated sugar
2 T grated lemon zest (about 4-6 lemons)
1 C freshly squeezed lemon juice
1 C flour
Confectioner's sugar, for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Please click here for a printable version of this recipe - Kitchen Groovy
Enjoy and live with gusto!!