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Lemon Squares
Makes 16 servings
Crust:
nonstick cooking spray
½ cup almonds
1 cup unbleached, all-purpose flour
1
/
3
cup confectioners’ sugar
½ teaspoon table salt
1 teaspoon lemon zest
¼ cup unsalted butter, cold and cubed
Lemon Filling:
5 large eggs
¾ cup granulated sugar
½ cup fresh lemon juice (about 3 lemons)
½ teaspoon pure vanilla extract
1 teaspoon lemon zest
½ teaspoon baking powder
½ teaspoon table salt
¼ cup unbleached, all-purpose flour
2 tablespoons heavy cream
Preheat a Cuisinart
®
Convection Toaster Oven Broiler to 400°F on the bake
setting with the rack in position B. Line the baking pan with aluminum foil.
Spread the almonds on the prepared pan and toast for 2 to 3 minutes, or
until fragrant and lightly browned. Cool to room temperature. Reduce oven
temperature to 350°F and move the rack to position A.
Coat a 9-inch baking pan with nonstick cooking spray; line with 2 pieces of
parchment, leaving a 1 to 2-inch overhang on each side. Reserve.
Pulse cooled almonds in a Cuisinart
®
Food Processor fitted with the metal
chopping blade until ground. Add flour, confectioners’ sugar, ½ teaspoon
salt and 1 teaspoon of lemon zest. Process for about 5 seconds, or until
mixture is completely combined. Add the cold, cubed butter and pulse until
mixture resembles coarse crumbs. Press into prepared baking pan. Bake in
the preheated oven for about 16 to 18 minutes, or until lightly browned.
Remove and reserve. Reduce temperature to 300°F.
While the crust is baking, add the eggs to a medium mixing bowl. Beat with
a Cuisinart® hand mixer until lightened, about 30 seconds. Add the sugar
and beat until light and thickened, another 1 to 1½ minutes. Add the lemon
juice, vanilla and lemon zest and mix to incorporate. Add the baking pow-
der, salt, flour and heavy cream and mix until combined. Pour mixture on
top of the warm, prepared crust. Bake in the preheated oven for about 25
minutes, or until set.
Dust with confectioners’ sugar before serving.
Nutritional information per square:
Calories 160 (40% from fat) • carb. 21g • pro. 4g • fat 7g • sat. fat 3g • chol. 75mg
• sod. 180mg • calc. 30mg • fiber 1g
Cinnamon Cake with
White Chocolate Glaze
Makes 16 servings
Cake:
nonstick cooking spray
1¼ cups cake flour
1 teaspoon cream of tartar
¼ teaspoon baking soda
1 teaspoon table salt
½ tablespoon ground cinnamon
½ cup unsalted butter, room temperature
¾ cup granulated sugar
¼ cup packed light brown sugar
3 large egg whites
2 teaspoons pure vanilla extract
½ cup whole milk