Crust
1 cup salted butter soft
2/3 cup sugar
1/2 tsp almond extract
1 tsp vanilla extract or 1/2 vanilla bean scraped
2 cups flour
Cream butter and sugar until smooth. Add almond extract and flour. Press into 13×9 dish. ( I prefer metal but can use glass- will take longer to bake). Bake 14-18 minutes at 350º until light golden brown.
Filling
4 eggs beaten
2 cups sugar
1/3 cup lemon juice
1 tsp vanilla extract or 1/2 vanilla bean scraped
1/4 cup flour (all purpose)
1/2 tsp baking powder
Beat eggs, sugar, vanilla, and lemon juice. Sift in 1/4 cup flour and baking powder. Stir in egg mixture and put over hot crust. Bake at 350º for 25 minutes until the middle is just slightly jiggly. Leave in dish to cool and while hot top with confectionary sugar. After completely cooled, cut into squares.
Sassafras Kitchen 