There is a time and place for butter, flour and sugar. Celebrating my fabulous mom on Mother’s Day is an example of such a time. A dessert that calls for 8 lemons certainly seems appropriate to be featured in Liz’s Lemon Bowl, no?
Of course, I could have prepared a delicious and healthy dessert for my mom. There are many healthy dessert recipes featured on my blog from Plum and Apple Crisp to my rich and creamy Chocolate Tofu Pudding.
If we were celebrating “Daughter’s Day”, a healthy dessert recipe might be appropriate. Showing up to my mom’s house on Mother’s Day with a healthy version of her favorite dessert? Not appropriate.
There is a time and place for wheat flour, flaxseed and butter substitutions. This was not one of those times.
Your fork is waiting.
- ½ pound unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups flour
- ⅛ teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners’ sugar, for dusting
- Preheat the oven to 350 degrees F.
- For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
- Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
- Dump the dough onto a well-floured board and gather into a ball.
- Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a ½-inch edge on all sides. Chill.
- Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
- For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour.
- Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.