Lemon Pignoli Bars
Recipe courtesy of Lina
CRUST:
¾ cup flour
¼ cup lightly toasted pignoli (pine) nuts, chopped
¼ cup sugar
Pinch of salt
2 tablespoons chilled butter, cut in small cubes
2 tablespoons light/regular olive oil (NOT extra virgin)
FILLING:
½ cup Lina’s Crema di Limoncello
¼ cup fresh lemon juice
3 eggs
1 tablespoon lemon zest
¾ cup sugar
3 tablespoons flour
¾ cup flour
¼ cup lightly toasted pignoli (pine) nuts, chopped
¼ cup sugar
Pinch of salt
2 tablespoons chilled butter, cut in small cubes
2 tablespoons light/regular olive oil (NOT extra virgin)
FILLING:
½ cup Lina’s Crema di Limoncello
¼ cup fresh lemon juice
3 eggs
1 tablespoon lemon zest
¾ cup sugar
3 tablespoons flour
Preheat oven to 350 degrees.
Lightly grease 8” square baking dish.
CRUST:
Put first 4 ingredients in food process and pulse couple time to combine. Add butter and oil and pulse several additional times until mixture is coarsely ground with no large pieces. Press into prepared pan and bake at 350 for about 20 mins.
FILLING:
Mix ingredients for filling together and pour over crust. Lower oven to 325 degrees and continue cooking for 18-20 minutes.
Remove from oven and cool completely in pan, then transfer to refrigerator for at least one hour.
Sprinkle with powdered sugar.
Lightly grease 8” square baking dish.
CRUST:
Put first 4 ingredients in food process and pulse couple time to combine. Add butter and oil and pulse several additional times until mixture is coarsely ground with no large pieces. Press into prepared pan and bake at 350 for about 20 mins.
FILLING:
Mix ingredients for filling together and pour over crust. Lower oven to 325 degrees and continue cooking for 18-20 minutes.
Remove from oven and cool completely in pan, then transfer to refrigerator for at least one hour.
Sprinkle with powdered sugar.