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20
Mascarpone Lemon
Squares
A twist on a classic, these lemon squares
will disappear fast!
Makes 16 servings
½ cup pine nuts, toasted
1¼ cup unbleached, all-purpose flour,
divided
1
⁄
3
cup confectioners’ sugar, plus more
for finishing
1 teaspoon salt, divided
2 teaspoons lemon zest, divided
(1 lemon)
4 large eggs
¾ cup granulated sugar
½ cup freshly squeezed lemon juice
(about 3 medium lemons)
½ teaspoon vanilla extract
½ teaspoon baking powder
¼ cup mascarpone, room temperature
Preheat Cuisinart
™
Brick Oven to 350°F on
the bake setting with a rack in position A.
Coat a 9-inch square baking dish with non-
stick cooking spray; line with 2 pieces of
parchment, leaving a 1 to 2-inch overhang on
each side. Reserve.
Pulse pine nuts in a Cuisinart
®
Food
Processor fitted with the metal chopping
blade until ground. Add 1 cup flour,
confectioners’ sugar, ½ teaspoon salt and 1
teaspoon zest. Pulse until mixture resembles
coarse crumbs. Press into prepared baking
dish. Bake at 350°F for about 20 minutes, or
until lightly browned. Remove and reserve.
In a medium bowl, beat eggs with a
Cuisinart
®
Hand Mixer until lightened, about
30 seconds. Add the sugar and beat until
light and thickened, another 30 seconds
to 1 minute. Add lemon juice, vanilla and
remaining zest and mix to incorporate. Add
baking powder, remaining salt, and remaining
¼ cup of flour and mix to incorporate. Gently
beat in the mascarpone. Pour on top of
prepared crust. Bake at 300° for 25 to 30
minutes, or until set.
Dust with confectioners’ sugar before serving.
Nutritional information per serving:
Calories 178 (49% from fat) • carb. 19g • pro. 4g
• fat 10g • sat. fat 4g • chol. 70mg • sod. 182mg
• calc. 29mg • fiber 0g
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trademark of Cuisinart
150 Milford Road
East Windsor, NJ 08520
Printed in China
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