Almond Lemon Squares

Ingredients

110 gr butter
60 ml cream
65 gr sugar
170 gr flour
65 gr browh sugar
1 gr salt
2 egg yolks
2 gr baking powder
60 ml lemon juice
150 gr almonds
2 lemon zest
28 gr brown sugar
28 gr butter

Instructions

topping and batter. Mix half cup of the melted butter and both sugars together. Blend in egg yolks. Stir inlemon juice and cream, mixing until thoroughly combined. Sift together flour, salt and paking powder and combine with sugar/yolk mixture. Pour batter into buttered baking pan, spread evenly with rubber spatula. Set aside. Combine almonds, brown sugar and lemon zest. Add remaining 2 TB. butter and mix well. Cover batter evenly with almond mixture. Bake for 20-25 minutes, or until edges pull away from pan and toothpick inserted comes out moist with crumbs clinging to it. Don't overbake. Place on rack to cool, cut into squares. STORAGE: Airtight for one week, freeze for two months. From, "Cookies," a Particular Palate Cookbook. ----