I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of dreary Seattle, catering to the needs and whims of the owner and their guests. However, just because you’re tied to the dock in Samana or hanging on the hook in Marigot Bay doesn’t mean you can’t bring the flavors on home along with you. The crumbly nectareously sweet-tart goodness of these little beauties goes well with any holiday presentation.
4 c. all-purpose flour
2 c. butter, softened (4 sticks)
1 c. powdered sugar
4 c. granulated sugar
4 lemons, zested then juiced
1 tbsp. baking powder
1 tbsp. salt
8 large eggs
Pre-heat oven to 350° Mix flour, butter and powdered sugar until well blended. Line a 18” x 12” baking pan. Press dough evenly building up a ½ inch ridge around the edge. Bake crust for 20 minutes or until slightly browned.
Beat in an electric mixer at high speed granulated sugar, lemon zest/juice, baking powder, salt and eggs for 3-4 minutes until fluffy. Pour over hot crust. Return to oven and bake for 25 minutes. Remove from oven and allow it to cool before dusting with powdered sugar. Cut into 2” squares and arrange for presentation. Enjoy, JW