Serves 12
Taste better after a couple of days.
Ingredients
Base:
2 cups flour
1/3 cup sugar
1/4 tsp. salt
3/4 cup shortening
1/2 cup chopped hazelnuts or pecans
Topping:
4 eggs
1 1/2 cups sugar
1 tablespoons grated lemon peel
1/2 cup lemon juice
1 tsp. baking powder
Decoration: sifted icing sugar, optional
Instructions
Base:
Preheat oven to 350 F. Combine flour, sugar and salt in food processor. Add Shortening and nuts. Process to fine crumbs. Press firmly into 13 X 9-inch cake pan. Bake at 350 F for 18 minutes.
Topping: Combine first 5 ingredients in food processor until smoothly blended. Pour over base. Bake at 350F for 23 to 28 minutes or until edges are starting to brown and filling is just set.
Cool and cut into bars. If desired, dust lightly with icing sugar before serving.
Bars may be frozen.
Hint: If food processor is unavailable, mix base with pastry blender and mix filing with wire whisk.
Charlotte
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| Lemon Hazelnut Bars |
Base:
2 cups flour
1/3 cup sugar
1/4 tsp. salt
3/4 cup shortening
1/2 cup chopped hazelnuts or pecans
4 eggs
1 1/2 cups sugar
1 tablespoons grated lemon peel
1/2 cup lemon juice
1 tsp. baking powder
Decoration: sifted icing sugar, optional
Instructions
Base:
Preheat oven to 350 F. Combine flour, sugar and salt in food processor. Add Shortening and nuts. Process to fine crumbs. Press firmly into 13 X 9-inch cake pan. Bake at 350 F for 18 minutes.
Topping: Combine first 5 ingredients in food processor until smoothly blended. Pour over base. Bake at 350F for 23 to 28 minutes or until edges are starting to brown and filling is just set.
Cool and cut into bars. If desired, dust lightly with icing sugar before serving.
Bars may be frozen.
Hint: If food processor is unavailable, mix base with pastry blender and mix filing with wire whisk.
Note: photo has pecans, not hazelnuts.
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