California Prune Lemon Squares
California Prunes lock in the moisture of these lemon squares and add a rich, fruit flavor to contrast the tart citrus taste. Recipe courtesy of Caroline Denti of California Bakery, I dolci dell’ America for the California Prune Board.
Ingredients
For the Liquor-soaked Prunes
- 1½ cups pitted California Prunes chopped
- ½ cup prune liquor cognac or brandy
For the Crust
- 1⅓ cups all-purpose flour
- ⅓ cup powdered sugar
- Grated zest of 1 lemon
- 11 TBSP unsalted butter room temperature
- ¼ tsp vanilla extract
For the Filling
- ¾ cup plus 2 TBSP granulated sugar
- 3 TBSP all-purpose flour
- 2 eggs
- 1 egg yolk
- Grated zest of 1 lemon
- ¼ cup lemon juice
- ⅓ cup sliced almonds
- Powdered sugar
Instructions
- Combine California Prunes and liquor in a medium bowl. Cover and let stand 12 hours.
For the crust:
- Preheat oven to 325°F (160C). Combine flour, powdered sugar and lemon zest in a mixing bowl. Blend in butter and vanilla with a pastry blender or fingers until dough is evenly blended and clumps together. With floured fingers, press onto bottom and sides, up to 1 inch (2.5cm), of an 8-by-8-inch (20x20 cm) baking pan. Bake 20 minutes or until edges are lightly browned.
For the filling:
- While crust is baking, make the filling. Stir sugar and flour in a mixing bowl. Blend in eggs and yolk. Stir in lemon zest and juice. Drain any excess liquor from plum mixture and reserve for another use if desired. Arrange plums and almonds on baked crust. Pour lemon filling evenly over. Bake until top is light golden brown and set, about 25 minutes. Cool completely. Dust with powdered sugar if desired. Cut into 9 squares.
Notes
Save leftovers in an airtight container.
Nutrition
Calories: 423kcalCarbohydrates: 57gProtein: 5gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 18mgPotassium: 287mgFiber: 3gSugar: 32gVitamin A: 736IUVitamin C: 3mgCalcium: 38mgIron: 2mg