- Prep Time
- 5 mins
- Cooking Time
- 4 h
- Total Time
- 5 h 10 m
- Makes
- 16 squares
Ingredients
- Crust:
- 1/2 cup
- all-purpose flour
- 125 mL
- 1 pkg
- chopped walnuts
- 100 g
- 1/4 cup
- icing sugar
- 60 mL
- 3 tbsp
- cornstarch
- 45 mL
- 1 pinch
- pinch of salt
- 1
- 1/3 cup
- cold unsalted butter, cubed
- 75 mL
- Custard:
- 4
- eggs
- 1 cup
- sugar
- 250 mL
- 2/3 cup
- fresh lemon juice
- 150 mL
- 1/4 cup
- all-purpose flour
- 60 mL
- 1 tsp
- vanilla extract
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- icing sugar, for dusting
Directions
Step 1
Preheat oven to 350°F (180°C). Grease an 8-in. (20 cm) square baking pan and line with two rectangles of parchment paper. The paper should hang over the edges of the pan to create handles.
Step 2
Combine flour, walnuts, icing sugar, cornstarch and salt in a food processor and pulse until blended. Add cubes of butter and pulse until mixture resembles coarse crumbs. Press evenly into prepared pan and bake on the middle rack for 25 min., until golden brown. Remove and reduce oven temperature to 325°F (160°C).
Step 3
Lightly whisk eggs, sugar, lemon juice, flour, vanilla and salt in a mixing bowl. Carefully pour custard over the warm crust and bake until set, about 25 min. Let cool to room temperature, then refrigerate at least 4 hours.
Step 4
Lift out of the pan using the parchment paper handles, dust with icing sugar and cut into 16 pieces.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 square)
- Calories:
- 180
- Fat:
- 9 g
- Saturated Fat:
- 3 g
- Carbs:
- 22 g
- Fibre:
- 1 g
- Cholesterol:
- 55 mg
- Protein:
- 3 g
- Sodium:
- 70 mg
- Potassium:
- 15
