Q. I’m hopeful you can cut some of the fat from this recipe, as well as provide advice on how to make it easier to make, cut and serve.
Pamela Wright, Orange, Calif.
PISTACHIO LIME SQUARES
Preparation time: 25 minutes
Chilling time: 2 hours or overnight
Cooking time: 50 minutes
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Yield: 8 servings
Crust:
1 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, cut into 16 pieces
1/4 cup confectioners’ sugar, plus extra for garnish
1/4 teaspoon salt
Filling:
2 large eggs
3/4 cup sugar
1 tablespoon finely grated lime zest
1/3 cup fresh lime juice
1/2 teaspoon baking powder
1/8 teaspoon salt
1/3 cup shelled, unsalted pistachio nuts, coarsely chopped
1. Heat oven to 350 degrees. For crust, combine flour, butter, confectioners’ sugar and salt in medium bowl. Rub mixture between fingertips until it reaches consistency of large, moist bread crumbs. Press dough evenly onto base and about 1 inch up sides of greased 8- by 8-inch baking pan. Place pan in freezer 10 minutes to firm pastry. Bake until pastry is firm and golden brown, 30 to 35 minutes.
2. Beat eggs and sugar in bowl of electric mixer until sugar is dissolved and mixture is pale. Beat in zest, juice, baking powder and salt. Stir in pistachio nuts. Pour mixture over prebaked crust, making sure pistachios are evenly distributed; bake until filling is set and puffy, 20 to 25 minutes. Transfer pan to wire rack to cool; refrigerate, tightly covered, 2 hours or overnight. Just before serving, sift confectioners’ sugar over top. Cut into 8 rectangles or triangles.
Nutrition information per serving:
Calories ………… 295 Fat ……….. 15 g Saturated fat .. 8 g
% calories from fat .. 46 Cholesterol .. 85 mg Sodium …… 155 mg
Carbohydrates …… 36 g Protein …… 4.5 g Fiber …….. 1.1 g
A. The first thing I did to make this recipe easier was to eliminate the sweet pastry. I used a ready-made pie crust instead, and it worked just fine. I also substituted two egg whites for one of the whole eggs and reduced the amount of nuts. If you still want to make your own crust, but with less fat, simply use 1/4 cup butter and 1/4 cup buttermilk in place of the 1/2 cup butter. Add the buttermilk after the other pastry ingredients, stirring until the dough forms a ball, then proceed with the recipe as written.
EASIER PISTACHIO LIME SQUARES
Preparation time: 25 minutes
Chilling time: 2 hours or overnight
Cooking time: 35 minutes
Yield: 8 servings
1 ready-made unbaked pie crust, see note
1 large egg
2 large egg whites
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3/4 cup sugar
1 tablespoon finely grated lime zest
1/3 cup freshly squeezed lime juice
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup shelled, unsalted pistachio nuts, coarsely chopped
2 teaspoons confectioners’ sugar
1. Heat oven to 400 degrees. Place crust in 8- by 8-inch square baking pan; gently press on bottom and 1-inch up sides. Prick sides and bottom of crust generously with fork. Bake until crust is dry and has very slightly golden color, about 8 to 10 minutes; set aside.
2. Reduce heat to 350 degrees. Beat egg, egg whites and sugar in bowl of electric mixer until sugar is dissolved and mixture is pale-colored, about 2 minutes. Beat in the lime zest, lime juice, baking powder and salt. Stir in pistachio nuts. Pour over baked crust, making sure pistachios are evenly distributed. Bake until filling is set and puffy, about 25 minutes. Transfer pan to wire rack to cool; refrigerate, tightly covered, 2 hours or overnight. Sift confectioners’ sugar over top. Cut into 8 rectangles or triangles.
Test kitchen note: If crust is frozen, thaw completely. If using a refrigerated crust, allow to come to room temperature as instructed on package. Carefully remove thawed crust from its pan or from plastic wrapping.
Nutrition information per serving:
Calories ………… 195 Fat ………… 8 g Saturated fat .. 2.1 g
% calories from fat .. 35 Cholesterol .. 25 mg Sodium …….. 225 mg
Carbohydrates …… 29 g Protein …… 3.2 g Fiber ………. 0.7 g
Send your recipe for revision to: Cook it light, baiduhai, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.