Friday, May 27, 2011
Wednesday, May 18, 2011
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 1/2 teaspoon French Lavender
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough into a foiled and greased 9 by 13 by 2-inch baking sheet, then delicately press dough into sheet building up a 1/2-inch edge on all sides (as shown). Chill for 5 minutes.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut off those grumpy, "too brown edges" then slice into desired rectangles or triangles. Using a sifter or small strainer, add a light sprinkling of powdered sugar (confectioner's sugar for you fancy pants), then dot each bar with a small sprinkling of lavender.