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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
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 cup all- purpose flour
- 1 cup sugar
- 3 tablespoons all- purpose flour
- 3 large eggs
- 1 1/2 teaspoons finely grated lemon zest- use organic lemons for the best flavor, may also use Meyer lemons
- 1/2 cup lemon juice from organic lemon
- powered sugar for dusting if you desire
- 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.
- This recipe was entered in the contest for Your Best Citrus Recipe