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I just finished several pans of bar cookies--here are 2 T&T you might also like to try==>
- Thread starter wigs
- Start date
REC: Delicate Lemon Squares (Neiman-Marcus)
DELICATE LEMON SQUARES
NEIMAN-MARCUS
(From the January, 1991, issue of GOURMET magazine)
The following was originally requested in 1978 by a reader from Alexandria, Virginia, who had tasted these at the downtown Neiman-Marcus department store in Dallas. The squares are still available upon request, but are no longer on the Zodiac Room's menu.
1 cup plus 2 Tablespoons all-purpose flour, divided
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 cup confectioners' sugar plus additional for sifting over the dessert
2 large eggs
3/4 cup granulated sugar
3 Tablespoons fresh lemon juice
1/2 teaspoon double-acting baking powder
In a bowl blend together 1 cup of the flour, the butter, and 1/4 cup of the confectioners' sugar until the mixture resembles meal; pat the mixture into an 8-inch-square baking pan (I use an 8x8" glass Pyrex & spray it with PAM.), and bake it in the middle of a preheated 350-degree F oven for 12 to 15 minutes, or until it is pale golden.
In another bowl with an electric mixer beat the eggs until they are thick and pale; beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes.
Sift in the remaining 2 Tablespoons flour and the baking powder; stir the mixture until it is combined well, and pour it over the baked layer. Bake the dessert in the middle of the preheated 350-degree F oven for 20 minutes, or until it is golden; sift the additional confectioners' sugar over the top and let the dessert cool in the pan on a rack. Cut the dessert into 2-inch squares. Makes 16 squares.
DELICATE LEMON SQUARES
NEIMAN-MARCUS
(From the January, 1991, issue of GOURMET magazine)
The following was originally requested in 1978 by a reader from Alexandria, Virginia, who had tasted these at the downtown Neiman-Marcus department store in Dallas. The squares are still available upon request, but are no longer on the Zodiac Room's menu.
1 cup plus 2 Tablespoons all-purpose flour, divided
1 stick (1/2 cup) cold unsalted butter, cut into bits
1/4 cup confectioners' sugar plus additional for sifting over the dessert
2 large eggs
3/4 cup granulated sugar
3 Tablespoons fresh lemon juice
1/2 teaspoon double-acting baking powder
In a bowl blend together 1 cup of the flour, the butter, and 1/4 cup of the confectioners' sugar until the mixture resembles meal; pat the mixture into an 8-inch-square baking pan (I use an 8x8" glass Pyrex & spray it with PAM.), and bake it in the middle of a preheated 350-degree F oven for 12 to 15 minutes, or until it is pale golden.
In another bowl with an electric mixer beat the eggs until they are thick and pale; beat in the granulated sugar and the lemon juice, and beat the mixture for 8 minutes.
Sift in the remaining 2 Tablespoons flour and the baking powder; stir the mixture until it is combined well, and pour it over the baked layer. Bake the dessert in the middle of the preheated 350-degree F oven for 20 minutes, or until it is golden; sift the additional confectioners' sugar over the top and let the dessert cool in the pan on a rack. Cut the dessert into 2-inch squares. Makes 16 squares.
I do not like pecan pie, but I love these! (See my note re the crust)==> REC: Gooey Pecan Pie Bars
Gooey Pecan Pie Bars from Midwest Living magazine.
**NOTE: I use 1/4 teaspoon salt in the crust. Recipe calls for 1/8 tsp salt, but that isn't enough, IMHO. Wigs
http://www.midwestliving.com/recipe/bars/gooey-pecan-pie-bars/
Gooey Pecan Pie Bars from Midwest Living magazine.
**NOTE: I use 1/4 teaspoon salt in the crust. Recipe calls for 1/8 tsp salt, but that isn't enough, IMHO. Wigs
http://www.midwestliving.com/recipe/bars/gooey-pecan-pie-bars/