Wednesday, June 29, 2011

Bel's Lemon Barcellos

A couple people have requested this recipe from Not Low Maintenance.  So here you have it.


Bel’s Lemon Barcellos

4 eggs
1/3 cup lemon juice plus enough Limoncello or any lemon liqueur to equal 1/2 cup
1 tablespoon fresh lemon zest
1/2 cup powdered sugar
1 1/2 cup sugar
1 tablespoon plus 1 teaspoon flour
1 1/2 cup all-purpose unbleached flour
3/4 cup unsalted butter (preferably from Brittany but even Bel makes do with what’s in the      supermarket)
Preheat oven to 350 degrees.
Cut 1 1/2 cup flour, 1/2 cup powdered sugar and butter together.
Press into 8X8 inch pan.  Bake 15 minutes or until nicely light golden brown.
Beat eggs, sugar, Limoncello, lemon juice and zest together.
Pour onto partially baked crust.  Bake until set about 20 minutes but Bel says you should use your own judgment as all ovens vary in temperature.  Cool.  Cut into small squares.
Bel suggests a light dusting with powdered sugar, and to decorate with fresh mint.  Few people will actually eat the mint but Viva is correct when she says presentation is everything.
Yield: 8 servings








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