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Ingredients for the crust: 3/4 cup King Arthur Plain Flour, sifted 1/3 cup Powdered Sugar (+ dusting) 1/4 cup Agar Agar 1/4 teaspoon Kosher Salt 1/2 Cup cold unsalted Butter, cut into small pieces
for the filling: 4 free-range Eggs (Local Preferred) 1 cup granulated Sugar 2/3 cup fresh Meyer Lemon Juice 1 tablespoon Meyer Lemon Zest 1/4 cup King Arthur Plain Flour, sifted 1/2 teaspoon Baking Powder 1/2 teaspoon Kosher Salt
1. Preheat oven to 350 degrees, with rack in center. Line a 9-inch square baking pan with a piece of parchment paper,corners cut, leaving a 2-inch overhang on all sides. 2. Make the crust: mix flour with confectioners' sugar, agar & salt. Add butter and work into flour mixture with fingertips, until it resembles coarse crumbs. Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes. Bake until crust is lightly browned 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees. 3. Meanwhile, make the lemon filling: In a bowl, beat eggs, beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour. 4. Using paper overhang as an aid, lift square from pan. Sift remaining confectioners' sugar over top & cut into squares.
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