ALMOND LEMON SQUARES

Lemon batter—– 4 oz Butter (1/2 cup)

1/4 c Heavy thick thick cream

1/3 c Sugar

1 1/3 c Flour

1/3 c Browh sugar, light; packaged

1/4 ts Salt

2 Egg yolks

1/2 ts Baking powder

1/4 c Lemon juice; uninformed

Almond topping—– 1 1/4 c Almonds, blanched; sliced

2 ts Lemon zest; grated

2 tb Brown sugar, light; packaged

2 tb Butter

DESCRIPTION: A buttery bottom complements the crunchy almond as good as lemon commanding in these feather-light bars. Preheat oven to 350~. Butter the 9-inch block pan. In complicated saucepan over low heat, warp butter for both

topping as good as batter. Mix 1/2 crater of the melted butter as good as both sugars together. Blend in egg yolks. Stir inlemon extract as good as cream, blending until entirely combined. Sift together flour, salt as good as paking powder as good as brew with sugar/yolk mixture. Pour beat in to buttered baking pan, widespread uniformly with rubber spatula. Set aside. Combine almonds, brownish-red sugarine as good as lemon zest. Add superfluous 2 TB. butter as good as brew well. Cover beat uniformly with almond mixture. Bake for 20-25 minutes, or until edges lift divided from vessel as good as toothpick extrinsic comes out wet with crumbs sticking to it. Don’t overbake. Place upon shelve to cool, cut in to squares. STORAGE: Airtight for the single week, solidify for dual months. From, “Cookies,” the Particular Palate Cookbook. —–