Monday, June 16, 2014

rustic rooster {menu}

1/2 cup powdered sugar
1 cup butter (2 sticks), softened
2 cups plus 1/2 cup all-purpose flour
4 eggs
2 cups sugar
1/3 cup fresh squeezed Meyer lemon juice
1 heaping tablespoon grated lemon zest
1/2 teaspoon baking powder

  1. Preheat oven to 350 degrees F. Prepare a 9" X 13" baking pan by lining it with criss crossed pieces of aluminum foil that have an overhang of an inch or two. Spray with cooking spray unless using non-stick aluminum foil.
  2. Cream the powdered sugar and butter in a stand mixer until light and fluffy. Add 2 cups of the flour and beat on medium speed until mixed. Press into the bottom of the prepared baking pan and bake for 15-20 minutes or until golden.
  3. Beat the eggs, sugar, Meyer lemon juice and lemon zest in a large bowl either by hand or with a mixer. Sift the reserved 1/2 cup flour and baking powder into the mixture and mix well.
  4. Pour over the hot crust and return to the oven to bake for another 20-25 minutes. Check for doneness at 20 minutes, and add on time as needed.
  5. Cool completely before cutting, then dust with powdered sugar and serve.


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