2 1/2 pounds Sweet Tart Dough, plain or coconut variation
Egg wash, as needed
Filling:
22 ounces Granulated sugar (1 lb. 6 oz.)
8 Eggs
2 ounces Pastry flour
11 fluid ounces Lemon or lime juice
5 fluid ounces Milk
1/2 teaspoon Salt
4 ounces Powdered sugar, for garnish
Yield: 80 Cookies
1. Roll the chilled dough out on parchment paper to fit the sides and bottom of a half-size sheet pan. Prick the surface of the dough with a fork and bake at 350°F (175°C) until the dough is light golden, approximately 15 minutes. If cracks develop during the baking process, patch with the leftover dough and return briefly to the oven.
2. Brush the baked dough with egg wash and return to the oven for 3 minutes or until the egg wash has set.
3. To prepare the filling, whip the sugar and the eggs just until smooth. Whisk in the pastry flour until well combined, then add the lemon juice, milk and salt.
4. Pour the lemon filling in the prebaked shell.
5. Bake at 325°F (163°C) until set, approximately 25 minutes.
6. Cool, then cut into 1 1/2 inch × 1 1/2 inch (4 × 4 cm) squares. Dust liberally with powdered sugar.
Notes: Method: Bar Cookie
Egg wash, as needed
Filling:
22 ounces Granulated sugar (1 lb. 6 oz.)
8 Eggs
2 ounces Pastry flour
11 fluid ounces Lemon or lime juice
5 fluid ounces Milk
1/2 teaspoon Salt
4 ounces Powdered sugar, for garnish
Yield: 80 Cookies
1. Roll the chilled dough out on parchment paper to fit the sides and bottom of a half-size sheet pan. Prick the surface of the dough with a fork and bake at 350°F (175°C) until the dough is light golden, approximately 15 minutes. If cracks develop during the baking process, patch with the leftover dough and return briefly to the oven.
2. Brush the baked dough with egg wash and return to the oven for 3 minutes or until the egg wash has set.
3. To prepare the filling, whip the sugar and the eggs just until smooth. Whisk in the pastry flour until well combined, then add the lemon juice, milk and salt.
4. Pour the lemon filling in the prebaked shell.
5. Bake at 325°F (163°C) until set, approximately 25 minutes.
6. Cool, then cut into 1 1/2 inch × 1 1/2 inch (4 × 4 cm) squares. Dust liberally with powdered sugar.
Notes: Method: Bar Cookie
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