Shortbread Crust:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (130 grams) all purpose flour
1/8 teaspoon salt
Lemon Filling:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest
2 tablespoons (25 grams) all purpose flour
Garnish:
Confectioner's (powdered or icing) sugar
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.
Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
To serve: Cut into squares and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch (5 cm) bars
I am also making Whoopie Pies from the Whoopie Pies Cookbook by Sarah Billingsley and Amy Treadwell. They look great! I have be wanting to get the pan every time I go into Sur La Table...I thought it was a good time.
Chocolate Whoopie Pie
1 2/3 cups of all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 t salt
4 T butter
4 T vegetable shortening
1 cup dark brown sugar
1 large egg
1 t vanilla
1 cup milk
Filling
1 1/2 cups Marshmallow Fluff
1 1/4 cups vegetable shortening
1 cup confectioners' sugar
1 T vanilla extract
or
Classic Buttercream
3cups confectioners' sugar
1 stick butter
3-4 T heavy whipping cream
1 T vanilla
pinch of salt
(Mix on medium speed for 3 mins)
Sift dry ingredients. Beat together butter, shortening, brown sugar on low speed. Increase speed to medium and beat for 3 mins. Add egg and vanilla.
Add half dry mixture and half milk to batter. Add 2nd dry and milk.
Drop 1 T of Batter onto baking sheets (lined with parchment paper). Or Use Whoopie Pans from Sur La Table. Bake for 10 mins.
Thank you all for your super sweet. I am really glad to hear how much you enjoyed recipe & not having to turn your oven on.These look just perfect! What a great recipe. I'll have to give it a go..Culinary Arts Schools
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