Lemon triangles w/blueberry compote

1 servings

Ingredients

Quantity Ingredient
1 cup Unsalted butter; softened
½ cup Confectioners' sugar
¼ teaspoon Salt
¾ teaspoon Vanilla
2 cups All-purpose flour; plus 2 tab.
7 Eggs; room temperature
2½ cup Sugar
2 tablespoons Lemon zest
⅔ cup Fresh lemon juice
1 pinch Salt
¼ cup All-purpose flour
Confectioners' sugar
1 cup Sugar
1 tablespoon Freshly squeezed lemon
Juice; strained
4 tablespoons Freshly squeezed orange
Juice; strained
2 cups Fresh blueberries

Directions

FOR CRUST

FOR FILLING

FOR SERVING

BLUEBERRY COMPOTE

Prepare crust Cream butter and sugar together in a mixing bowl. Mix in salt and vanilla. Gradually stir in flour until a soft, smooth dough forms.

Press the dough into a 9-by-12-inch pan. The dough should be of an even thickness. Bake in a preheated 350 [degrees] F oven for 15 to 20 minutes, or until light golden brown. Remove pan from oven and set aside.

Prepare filling Place eggs in a bowl of an electric mixer and beat until frothy. Gradually beat in the sugar, lemon zest, lemon juice, salt and flour until smooth and slightly thickened.

Pour filling over prebaked crust. Bake in a preheated 350 [degrees] F oven for 35 to 40 minutes, or until top of filling is set and lightly browned.

Remove pan from oven. Cool. Cut dessert into 6 squares. Cut each square diagonally to form triangles. Dust with confectioners' sugar and serve with blueberry compote. Serves 12.

Blueberry Compote: Place sugar, lemon juice, and orange juice in a saucepan and bring to a boil. Add 1 cup blueberries and continue to cook for 3 minutes, stirring constantly. Remove pan from heat. Cool. Place mixture in a food processor and process 20 seconds. Pour into a bowl and stir in remaining blueberries. Cover bowl with plastic wrap. Set aside. Makes about 1¾ cups.

Source House Beautiful, June 1997.

Abstract of article: George Schoellkoph, owner of one of Connecticut's most ravishing gardens, serves (catered) to friends in his Connecticut garden house.

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