California Prune Lemon Squares
Lock in the moisture of these lemon squares with Prunes and add a rich, fruit flavour to contrast the tart citrus taste.
Porzioni: 9Tempo Prep.: 30 min. +Cook Time: 45 min.
- 1½ cups pitted California Prunes, chopped½ cup prune liquor, cognac or brandyCRUST1⅓ cups all-purpose flour⅓ cup powdered sugarGrated zest of 1 lemon11 tablespoons unsalted butter, room temperature¼ teaspoon vanilla extractFILLING ¾ cup plus 2 tablespoons granulated sugar3 tablespoons all-purpose flour2 eggs1 egg yolkGrated zest of 1 lemon¼ cup lemon juice⅓ cup sliced almondsPowdered sugar
Combine Prunes and liquor in a medium bowl. Cover and let stand 12 hours.
For the crust: Preheat oven to 325°F. Combine flour, powdered sugar and lemon zest in a mixing bowl. Blend in butter and vanilla with a pastry blender or fingers until dough is evenly blended and clumps together. With floured fingers, press onto bottom and sides, up to 1 inch, of an 8-by-8-inch baking pan. Bake 20 minutes or until edges are lightly browned.
For the filling: While crust is baking, make the filling. Stir sugar and flour in a mixing bowl. Blend in eggs and yolk. Stir in lemon zest and juice. Drain any excess liquor from plum mixture and reserve for another use if desired. Arrange plums and almonds on baked crust. Pour lemon filling evenly over. Bake until top is light golden brown and set, about 25 minutes. Cool completely. Dust with powdered sugar if desired. Cut into 9 squares.
Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Prune Board.