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Lemon Triangles with blueberry Compote
1 c Unsalted butter; softened
1/2 c Confectioners' sugar
1/4 ts Salt
3/4 ts Vanilla
2 c All-purpose flour; plus 2
7 Eggs; room temperature
2 1/2 c Sugar
2 tb Lemon zest
2/3 c Fresh lemon juice
1 pn Salt
1/4 c All-purpose flour
1 c Sugar
1 tb Freshly squeezed lemon
4 tb Freshly squeezed orange
2 c Fresh blueberries
Prepare crust Cream butter and sugar together in a mixing bowl. Mix in salt
and vanilla. Gradually stir in flour until a soft, smooth dough forms.
Press the dough into a 9-by-12-inch pan. The dough should be of an even
thickness. Bake in a preheated 350 [degrees] F oven for 15 to 20 minutes,
or until light golden brown. Remove pan from oven and set aside.
Prepare filling Place eggs in a bowl of an electric mixer and beat until
frothy. Gradually beat in the sugar, lemon zest, lemon juice, salt and
flour until smooth and slightly thickened.
Pour filling over prebaked crust. Bake in a preheated 350 [degrees] F oven
for 35 to 40 minutes, or until top of filling is set and lightly browned.
Remove pan from oven. Cool. Cut dessert into 6 squares. Cut each square
diagonally to form triangles. Dust with confectioners' sugar and serve with
blueberry compote. Serves 12.
Blueberry Compote: Place sugar, lemon juice, and orange juice in a saucepan
and bring to a boil. Add 1 cup blueberries and continue to cook for 3
minutes, stirring constantly. Remove pan from heat. Cool. Place mixture in
a food processor and process 20 seconds. Pour into a bowl and stir in
remaining blueberries. Cover bowl with plastic wrap. Set aside. Makes about
1 3/4 cups.