Lemon Hazelnut Squares
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.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per square: about | - |
| cal | 125 |
| pro | 2 g |
| total fat | 7 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | trace |
| chol | 42 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 6% |
| vit C | 3% |
| folate | 7% |
-
1 cup (250 mL) all-purpose flour
1/4 cup (50 mL) icing sugar
1/2 cup (125 mL) butter
1/3 cup (75 mL) finely chopped hazelnuts
Topping:
3 eggs
3/4 cup (175 mL) granulated sugar
1 tbsp (15 mL) finely grated lemon rind
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1 tsp (5 mL) 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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