Lemon Hazelnut Squares
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per square: about | - |
| cal | 125125 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 15 g15g carb |
| fibre | 00 fibre |
| chol | 42 mg42mg chol |
| sodium | 63 mg63mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 66 vit A |
| vit C | 33 vit C |
| folate | 77 folate |
With a lively taste and buttery texture, these nutty lemon squares from the "Midsummer Eve's Picnic" menu in the June issue of Canadian Living pack perfectly for a picnic.
Ingredients
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/4 cup icing sugar 1/4 cup icing sugar
- 1/2 cup butter 1/2 cup butter
- 1/3 cup finely chopped hazelnuts 1/3 cup finely chopped hazelnuts
- Topping:
- 3 eggs 3 eggs
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 tbsp finely grated lemon rind 1 tbsp finely grated lemon rind
- 1/4 cup lemon juice 1/4 cup lemon juice
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1 tsp icing sugar 1 tsp icing sugar
Preparation
In food processor or bowl, mix flour with icing sugar. Add butter; pulse or cut in with pastry blender or 2 knives until in fine crumbs. Stir in hazelnuts.
Press handfuls of dough together; pat evenly into greased 8-inch (2 L) square metal cake pan. Bake in centre of 350°F (180°C) oven until golden, about 20 minutes. Let cool slightly on rack.
Topping:
Meanwhile, in bowl, beat eggs with sugar until pale and thickened; beat in lemon rind and juice, flour and baking powder. Pour over base.
Bake until set in centre and golden, about 25 minutes. Let cool completely in pan on rack. Dust with icing sugar. Loosen edges with paring knife. Cut into squares in pan. (Make-ahead: With spatula, lift squares out of pan. Store in single layer in airtight container for up to 1 day or freeze for up to 2 weeks.)
Source : Canadian Living Magazine: June 2004
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