This is a riff on my usual lemon squares as I wanted to use the Ascolano Olive Oil and Lemon Balsamic Vinegar selections for the quarterly club pick-up at local-to-me The Quail & Olive.
Feel free to use whatever olive oil you have and you can just use (more) lemon juice if you don't have lemon balsamic vinegar. And if you don't have candied lemon peel, you can skip that. But all of these things take these over the top for any lemon lover!
Ingredients
Crust
3 cups flour
1 cup organic powdered sugar
1/4 cup organic granulated sugar
1 Tablespoon Lemon White Balsamic Vinegar (on The Quail & Olive website)
1/4 teaspoon fennel pollen, optional
1/2 teaspoon sea salt
1 cup Ascolano Olive Oil (on The Quail & Olive website)
1/3 cup candied lemon peels, optional
Topping
8 eggs
2 cups organic granulated sugar
1/2 cup flour
1 teaspoon baking powder
zest from 2 to 3 organic Meyer lemons
1 cup freshly squeezed lemon juice
1 teaspoon Lemon White Balsamic Vinegar (on The Quail & Olive website)
organic powdered sugar for serving
Procedure
Crust
Preheat the oven to 325 degrees Fahrenheit. In a large mixing bowl, whisk together the flour, sugars, fennel pollen, and sea salt. Pour in the olive oil and stir until the dry mixture is completely incorporated into a cohesive ball.
Transfer the dough to a baking dish. Use your fingers to press the dough into an even layer. Prick the surface of the dough all over with a fork. Scatter candied lemon peel over the top, if using, and press gently into the crust.
Bake until the surface feels firm to the touch and is slightly golden around the edges, approximately 40 to 45 minutes. Remove from oven and let cool for 20 minutes.
Topping
To make the lemon layer, whisk together the eggs, sugar, flour, baking powder, lemon zest, lemon juice, and lemon balsamic, if using, in a bowl till smooth and combined. Pour lemon mixture over the cooked base.
Return the pan to the oven and bake for another 25 minutes. Leave to cool. Before serving, sprinkle with powdered sugar. Slice into squares.
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