1/3 cup Confectioner's sugar
1 1/2 cups Flourish Flour
3/4 Cup unsalted butter, room temperature
1/3 cup pine nuts (optional)
1/2 Cup Flourish Flour
2 1/4 Cup Granulated Sugar
1 Cup, 3 tbs Lemon Juice Lemon zest - 1 lemon
6 large eggs
1 egg yolk
pinch of salt
- Preheat oven to 350 and butter 9x13 pan
- Add confectioners sugar and flour, then butter to stand mixer, using paddle attachment, add pine nuts, and mix until a smooth dough forms
- Transfer dough to prepared pan and press evenly along bottom and about 1/2 up sides. It should be about 1/4 in deep. Use bottom of cup to help even out the bottom, by pressing firmly.
- Line crust w/ parchment paper and add pie weights, bake 25-35 min or until golden brown.
- Rotate pan if baking unevenly
- Sift flour and mix with sugar and whisk.
- Add lemon juice and zest and stir to dissolve sugar. In separate mixing bowl, beat egg and yolk with salt.
- Add to lemon juice mix and whisk until well mixed.
- When crust is done, pull out oven rack and remove parchment and weights so you can pour custard right into crust.
- Reduce oven to 300 and bake until middle of custard is no longer wobbly, about 30-40 min.
- Let cool completely before cutting.
- Dust with confectioners sugar.
Recipe Courtesy of @tartinebakery
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.