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
stick unsalted butter, melted
pure vanilla extract
all- purpose flour
all- purpose flour
1 1/2 teaspoons
finely grated lemon zest- use organic lemons for the best flavor, may also use Meyer lemons
lemon juice from organic lemon
powered sugar for dusting if you desire
In This Recipe
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.
One constant in my life is food. I love to cook, eat and learn new things about food. I grew up in a family who had the philosophy that the kitchen was the heart of the home. My southern mom and grandma were amazing cooks who taught me food was more than sustenance, it was soulful. I am always amazed, inspired and genuinely happy to have found such a place as food52 with so many like minded individuals. With inspiration like this to draw from, there is endless oportunity to learn new things!