(with vanilla ice cream and fig balsamic)
For the Crust:
- Vegetable oil, for greasing
- 1 1/2 sticks unsalted butter, diced
- 11/4 cups all-purpose flour
- 1 cup finely ground almonds
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner’s sugar
- 1/4 teaspoon salt
For the Filling:
- 4 large eggs
- 2 cups granulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon grated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
For the Sundae:
- Vanilla Ice Cream
- Fig Balsamic Reduction
- Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 11-by-17-inch pan with vegetable oil and line with foil leaving a 2-inch overhang on all sides; grease the foil with oil. Using a pastry cutter combine butter, flour, ground almonds, both sugars and the salt until the dough comes together. Press evenly into the bottom of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 6 minutes.
- Meanwhile, make the filling: Whisk the whole eggs, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, which took about 18-20 minutes for my oven.
- Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Top half with fresh peaches and then make (peach filled lemon bar) sandwiches using the other half of the cut lemon bars.
- Make the Sundae: Top with vanilla ice cream and drizzle one spoonful of fig balsamic top with a peach slice to make the perfect end of summer sundae.