Ingredients
Crust:
1 cup flour
1/4 cup confectioners’ sugar
1/2 cup cold butter, cut into bits
Filling:
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
2 eggs, beaten
1/2 cup GOLDEN BLOSSOM HONEY
2 tablespoons flour
1/2 teaspoon baking powder
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°. Spray an 8-inch square pan with non-stick cooking spray.
In a bowl stir together flour and confectioners’ sugar. Add the butter pieces and blend until the mixture resembles a coarse meal. Press mixture evenly onto bottom of prepared pan. Bake about 15 minutes until golden. Remove from oven. Reduce temperature to 325°.
Whisk together all filling ingredients until well combined. Pour over prepared crust and bake 25 minutes or until filling is golden brown. Let cool on a rack and then chill in refrigerator. When ready to serve, sprinkle cookies with sifted confectioners’ sugar and cut into squares.
In a bowl stir together flour and confectioners’ sugar. Add the butter pieces and blend until the mixture resembles a coarse meal. Press mixture evenly onto bottom of prepared pan. Bake about 15 minutes until golden. Remove from oven. Reduce temperature to 325°.
Whisk together all filling ingredients until well combined. Pour over prepared crust and bake 25 minutes or until filling is golden brown. Let cool on a rack and then chill in refrigerator. When ready to serve, sprinkle cookies with sifted confectioners’ sugar and cut into squares.
