Cuisinart TOB-175BC Instruction and Recipe Booklet - Page 20

Mascarpone Lemon Squares A twist on a classic, these lemon squares will disappear fast! Makes 16 servings ½ cup pine nuts, toasted 1¼ cup unbleached, all-purpose flour, divided 1⁄3 cup confectioners' sugar, plus more for finishing 1 teaspoon salt, divided 2 teaspoons lemon zest, divided (1 lemon) 4 large eggs ¾ cup granulated sugar ½ cup freshly squeezed lemon juice (about 3 medium lemons) ½ teaspoon vanilla extract ½ teaspoon baking powder ¼ cup mascarpone, room temperature Preheat Cuisinart™ Brick Oven to 350°F on the bake setting with a rack in position A. Coat a 9-inch square baking dish with nonstick cooking spray; line with 2 pieces of parchment, leaving a 1 to 2-inch overhang on each side. Reserve. Pulse pine nuts in a Cuisinart® Food Processor fitted with the metal chopping blade until ground. Add 1 cup flour, confectioners' sugar, ½ teaspoon salt and 1 teaspoon zest. Pulse until mixture resembles coarse crumbs. Press into prepared baking dish. Bake at 350°F for about 20 minutes, or until lightly browned. Remove and reserve. In a medium bowl, beat eggs with a Cuisinart® Hand Mixer until lightened, about 30 seconds. Add the sugar and beat until light and thickened, another 30 seconds to 1 minute. Add lemon juice, vanilla and remaining zest and mix to incorporate. Add baking powder, remaining salt, and remaining ¼ cup of flour and mix to incorporate. Gently beat in the mascarpone. Pour on top of prepared crust. Bake at 300° for 25 to 30 minutes, or until set. Dust with confectioners' sugar before serving. Nutritional information per serving: Calories 178 (49% from fat) • carb. 19g • pro. 4g • fat 10g • sat. fat 4g • chol. 70mg • sod. 182mg • calc. 29mg • fiber 0g 20 ©2007 Cuisinart Cuisinart® is a registered trademark of Cuisinart 150 Milford Road East Windsor, NJ 08520 Printed in China 07CU26323 Any trademarks or service marks of third parties used herein are the trademarks or service marks of their respective owners.