Author Notes: My mom and I had the pleasure of attending a class by Alice Medrich. Of course she made one scrumptous dessert after another. We left her class so excited to try what was demonstrated. I also purchased her beautiful cookbook, Pure Desserts. The following recipe is adapted from Alice’s book. I used organic lemons, since I live in Michigan without Meyer lemons! —ashleychasesdinner
Serves: 20
Ingredients
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1
stick unsalted butter, melted
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1/4
cup sugar
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1
teaspoon pure vanilla extract
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1/2
teaspoon salt
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1
cup all- purpose flour
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1
cup sugar
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3
tablespoons all- purpose flour
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3
large eggs
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1 1/2
teaspoons finely grated lemon zest- use organic lemons for the best flavor, may also use Meyer lemons
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1/2
cup lemon juice from organic lemon
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powered sugar for dusting if you desire
Directions
- To make the crust: In a bowl, combine butter, sugar, vanilla and salt. Add the flour and mix just intil incorporated.
- Press the dough into the bottom of a 8- inch square baking pan.
- Bake for 25 to 30 minutes at 350 degrees. Should be browned around the edges, and golden in the center.
- To make the topping: In a bowl, stir together the sugar and flour. Mix well. Whisk in the eggs.
- Stir in the lemon zest and lemon juice.
- Take the baked crust from the oven, and reduce heat to 300 degrees.
- Pour the mixture onto the hot crust.
- Bake for 20 to 25 minutes, or until the middle no longer jiggles when the pan is tapped.
- Take out of oven and cool completely.
- Once cooled, take a sharp knife and cut into sqares. Dust with powered sugar if desired.
- Store in an airtight container in the refrigerator for 4 to 5 days.