Ingredients
- Crust:
- 2 cups Diamond of California® Whole Almonds
- 1/2 cup all-purpose flour
- 1 stick butter
- 1 tsp salt
- 1/2 cup powder sugar
- Filling:
- 4 eggs
- 1 1/2 cup sugar
- 1/4 cup flour
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- powdered sugar to finish
The Steps
- Preheat the oven to 350 degrees and grease a 9 by 13 inch pan.
- Pour the almonds into a food processor and pulse until a fine flour has formed. This takes about 30 seconds to a minute depending on the strength of your food processor.
- Add the flour, butter, sugar and salt. Pulse until mixture resembles small, coarse peas.
- Press the dough into the bottom of the pan in an even layer, then bake for 15 minutes, or until edges begin to brown slightly.
- While the crust bakes, whisk together all of the filling ingredients until smooth.
- Pour the filling over the crust and bake for an additional 20 minutes until set.
- Allow the pan to cool for 1 hour, then refrigerate for 1 more hour.
- Once the pan is cold, sift powdered sugar over the top and cut into 2 inch squares.
