"We wanted to make a fresh salad to pair with the Lemon Herb Grilled Chicken Skewers. It looked beautiful and tasted fresh and delicious. I loved the sweet berries with the creamy goat cheese and glazed pecans with the tangy balsamic," said
Morton is a
"During my teenage years, I loved experimenting with various recipes that I found in cookbooks around the house and enjoyed adding my own touch to try to make the dishes more exciting. I also spent a lot of time in the kitchen with my grandfather, who also had a love for cooking creative dishes," she added.
This was the second year
"It was a fabulous night of art, music, great company and food," she said.
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9-by-13-by-2-inch baking sheet, building up a 1/2 -inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
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