California Prune Lemon Squares
California Prune Lemon Squares

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.

Valori Nutrizionali