I've been hired to bake!
The recipes is from the maternal grandmother of the bride, so I share it with you in her honor:
Preheat the oven to 350F. You will need a 9x9 baking pan.
1 Cup Flour
1/2 C Butter (if unsalted, add a bit of salt)
1/4 C Powdered Sugar
1 Cup White Sugar
1/2 Cup Lemon Juice
1 T Lemon Zest
2 T Flour
1/2 tsp Baking Powder
1/4 tsp Salt
Using your hands or a pastry blender, mix the flour, sugar and butter thoroughly.
Press into the baking pan and bake for 20 minutes until light brown on the top.
Meanwhile, gently mix the eggs and sugar with a whisk until thoroughly mixed, but try not to create too much foam. Add remaining ingredients and mix again until smooth. Let sit for a few minutes if there is foam.
Once the shortbread is done, pour lemon mixture over top and bake for 30 minutes or until beginning to brown.
Allow to cool, cut into squares or bars and enjoy!
For making it in large batches here is the recipe for a half-sheet pan:
4 1/2 C Flour
2 1/4 C Butter (if unsalted, add a bit of salt)
1 1/4 C Powdered Sugar
4 1/2 C White Sugar
2 C Lemon Juice
4 1/2 T Lemon Zest
9 T Flour
2 tsp Baking Powder
1 tsp Salt
Tips - when you pour the lemon mixture on top, make sure you stir it in the pan to get the lemon juice thoroughly incorporated with the egg, etc.
The larger pan will take longer to bake (20-25 minutes for shortbread, 30-40 minutes for the top)
Once the lemon mixture is on, bake covered with tin foil for the first 30 minutes. You'll know it is done because it will not be liquidy when you shake the pan a little.
Make sure to rotate the pan half way through baking time.
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