Back August 9 with new recipes...

Orange Glazed Blueberry Scones

This blueberry scone recipe boasts a sweet and zesty orange glaze and is the perfect way to start your morning.

Orange Glazed Blueberry Scones

Ingredients
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
¼ cup unsalted butter, chilled and cut in chunks
¾ cup buttermilk
1 egg
1 pint fresh blueberries

Directions

Preheat oven to 400 degrees.

In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.

Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.

Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.

Orange Glaze
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested

To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Vietnamese Shrimp Salad

I can only eat so many Cobb, Chef or Caesar salads. After a while, they tend to feel "heavy" and "weigh me down." After all, a salad is supposed to be refreshing. This salad is light and satisfying and packs a lot of flavor. It’s crisp, refreshing and utterly addicting.

Vietnamese Shrimp Salad

Ingredients
Serves 4

Vietnamese Dressing
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons peanut oil
1 teaspoon sesame oil

Salad
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

Directions
To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad, marinate the shrimp in ½ cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

Hawaiian Poke

Poke (pronounced POH-kay) is served in most Hawaiian homes and restaurants as a side dish, and no gathering in Hawaii would be complete without a few bowls of poke.

Hawaiian Poke

Ingredients
2 lbs. Ahi tuna, cubed into ½ to ¾ inch squares
3 oz. chopped green onion
2 oz. chopped ogo (fresh seaweed)
1 teaspoon red chili flakes
2 tablespoons soy sauce
2 tablespoons sesame oil
Hawaiian salt to taste

Directions
Combine in mixing bowl; add dry ingredients and chill. Serve and enjoy.

Fish Tacos

Hands down, these are the best fish tacos I’ve ever had/prepared. Forget going out and getting them at a restaurant, make them at home. Healthier and cheaper than meat, it’s delicioso!

Fish Tacos

Ingredients
Serves 4-6
1 pound mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
1 cup all-purpose flour
1 egg, lightly beaten
2 tablespoons water
1 cup panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
¼ head savoy cabbage, finely shredded
½ bunch cilantro, leaves picked
½ bunch chives, chopped
1 ½ limes, cut into wedges for garnish

Pink Chile Mayonnaise
½ cup sour cream
½ cup mayonnaise
1 ½ chipotles in adobo, plus 1 tablespoon of adobo sauce
¼ lemon, juiced
Kosher salt and freshly ground black pepper

Cook’s Tip: Be sure to serve with your favorite mango salsa.

Directions
Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten egg with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

To serve, set up the tacos “family-style.” Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Three Garlic Pasta

Here’s a perfect dinner for the garlic devotee: pasta with garlic three ways – raw, roasted and fried. As long as you have someone to share this dinner with, you don’t have to worry about “garlic breath.”

Three Garlic Pasta

Ingredients
Serves 4
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
¾ cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese, for grating

Directions
Preheat oven to 425 degrees. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.

Cook pasta until al dente. Drain, and run under cold water to stop cooking.

Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; saute until translucent, about 1 ½ inutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

Crab Cakes

Crispy, light, fresh – it’s no wonder crab cakes are a must this time of year. This recipe has such a nice flavor that a remoulade is unnecessary.

Crab Cakes

Ingredients
1 pound crabmeat, picked free of shells
1/3 cup panko crumbs
½ cup finely chopped bell pepper
¼ cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
½ lemon, juiced
¼ teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
½ cup oil
Favorite dipping sauce, for serving

Directions
In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Chocolate Chocolate-Chip Muffins

I’m not claiming this is the healthiest breakfast/snack in the world, but I think you can let your kids indulge in these once in a while, don’t you?

Chocolate Chocolate-Chip Muffins

Ingredients
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons best-quality unsweetened cocoa
1 large egg
¾ cup semisweet chocolate chips (plus more for sprinkling later)
1 cup milk
1/3 cup plus 2 teaspoons vegetable oil
¾ cup superfine sugar
1 teaspoon pure vanilla extract

Directions
Preheat the oven to 400° and fill a muffin tin with paper cups.

Measure out the dry ingredients into a large bowl. Pour all the liquid ingredients into a measuring cup. Mix both together, remembering that a lumpy batter makes the best muffins (although my children always over-mix as they argue over whose turn it is to stir next) then spoon into the waiting muffin cups. Sprinkle more chocolate chips on top then cook for 20 minutes or until the muffins are dark, risen and springy.

Pork Tenderloin with Chimichurri

Originating from Argentina, chimichurri is a variant of green sauce used as a marinade for grilled meat. Vibrant, flavorful and so simple, you’ll wonder why you’ve never had chimichurri before.

Pork Tenderloin with Chimichurri

Ingredients:
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 cup red wine vinegar
About ½ cup finely chopped fresh flat-leaf parsley
About 1/2 cup finely chopped fresh oregano leaves
3 limes, juiced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon whole black peppercorns
2 pork tenderloins (about 1 pound each), trimmed of excess fat, patted dry
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
Lime juice, for drizzling
Parsley sprigs, for garnish

Directions:
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.

Reserve ½ cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.

Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.

Shrimp and Ginger Siu Mai Dumplings

I visited Hong Kong in 2003 and it undoubtedly has the best dim sum in the world. Dim sum was invented as a bite-sized snack for emperors during China’s Sung dynasty (960-1279). As a whole, dim sum involves wrapping morsels of meat and vegetables in tiny circles – or squares – of dough that are then steamed, fried or baked.

At first glance shumai or siu mai looks intimidating to make, but it’s really not. This is such a simple recipe packed with a ton of flavor.

Shrimp and Ginger Siu Mai Dumplings

Ingredients
For the Shrimp Filling:
1 pound shrimp, shelled and deveined
½ pound ground pork
1 green onion, finely chopped
3 garlic cloves, minced
1 (2-inch) piece fresh ginger, grated
2 egg whites
2 teaspoons cornstarch
½ lemon, juiced
1 tablespoon low-sodium soy sauce, plus some for dipping
1 tablespoon sesame oil
¼ teaspoon salt
¼ teaspoon ground black pepper

For the Wrappers:
1 (10-ounce) package round wonton wrappers
Canola oil, for brushing the steamer

Directions
Special equipment: wok, bamboo steamer

To make the shrimp filling:
Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.

To assemble dumplings:
Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)

Lightly oil the bottom of a 10-inch bamboo steamer. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through.

Serve with soy sauce or hot mustard.

Crepes Suzette

Ah, France... I remember visiting in 2000. Such a beautiful city with the most delectable foods! But my all time favorite meal? Crepes! I enjoyed sitting in cafés sipping café au laits and eating crepes.

A specialty of France, crepes are light, thin pancakes that are wrapped around sweet or savory fillings. As you’ll discover, crepes take well to a host of fillings, from ham and cheese to apples with caramel sauce. And they’re extremely versatile. Savory crepes are perfect for brunch, lunch or even a light supper, paired with a bowl of soup or a tossed green salad. Sweet crepes make a wonderful finale to a special meal.

Crepes Suzette

Ingredients
For the Suzette butter:
1 orange
8 tablespoons (1 stick) unsalted butter
1/3 cup sugar

For the batter:
1/3 all-purpose flour
1 teaspoon sugar
½ teaspoon salt
4 eggs
1 ¾ cups milk, plus more as needed
3 tablespoons unsalted butter

6 tablespoons brandy
3 tablespoons Grand Marnier
Thin strips of orange zest for garnish

Directions:
To make the Suzette butter:
Grate the zest from the orange. Cut the orange in half and extract the juice. In a food processor, combine the orange zest, butter and sugar and process until completely blended. With the motor running, slowly add the orange juice and process again until blended. Use immediately or refrigerate in an airtight container for up to one week.

To make the batter:
In a small bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs and the 1 ¾ cups milk. Gradually whisk in the flour mixture to make a thin, lump-free batter. Cover and refrigerate for 2 hours.

When ready to cook, stir the batter; it should be the consistency of a heavy cream. If it is too thick, thin with a little more milk. Heat a 12-inch crepe pan or non-stick fry pan over medium heat until hot. Add 1 teaspoon of the unsalted butter and tilt the pan to coat the bottom with the butter as it melts. Ladle 1/4 cup of the batter into the pan, titling and swirling the pan to coat the bottom with the batter. Pour any excess batter back into the bowl. Cook until the edges are dry and separate slightly from the pan, 30 to 45 seconds. Using a spatula, turn the crepe over and cook for just a few seconds. Transfer to a warmed plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more butter to pan as needed. You should have 12 crepes.

In a fry pan over medium high heat, melt 4 tablespoons of the Suzette butter and add 4 crepes to the pan. Using 2 forks, turn the crepe in the butter to coat, then fold each into fourths and nestle them in the pan. Add 2 tablespoons of the brandy and 1 tablespoon of the Grand Marnier. Remove from the heat. Using a long-handled match, ignite the brandy and stir the crepe in the sauce until the flames subside. Transfer to individual plate. Repeat the process in 2 more batches. Serve immediately, garnished with the orange zest strips. Serves 6.

Chocolate Chip Zucchini Bread

During the summer, there’s an abundance of fresh produce. And zucchini is at the top of my grocery list because it is so easy to incorporate into recipes and inexpensive. This bread recipe is not too heavy, not too light and there’s just a hint of orange which makes a really nice addition to traditional zucchini bread recipes.

Pack this bread for an on-the-go breakfast, eat it for a snack or serve as a dessert with whipped cream.

Chocolate Chip Zucchini Bread
Yield: 2 loaves

Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest

Directions
Preheat oven at 350 degrees. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool.

Watermelon with Lime-Honey Syrup

I think watermelon tastes better eaten outside with the juices running down your face, and this recipe doesn’t mess with a classic. It takes no time to whip up and tastes great. Who would have imagined that a simple lime-honey syrup drizzled over ripe watermelon slices would be so tasty? Don’t forget the napkins!

Watermelon with Lime-Honey Syrup

Ingredients
½ cup freshly squeezed lime juice
½ cup honey
1 ripe watermelon, cut in ½, and halved again
Mint sprigs, for garnish

Directions
Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.

Grilled Corn and Chipotle Pepper Salad

These flavors work perfectly together. You get the spiciness from the chipotle, the sweetness of the peppers and corn, the tanginess of the lime. Wow! If this is the first time you’re using chipotle, you’ll be pleasantly surprised at the freshness, heat and how well all the flavors marry.

This is great as a side salad or a great extra ingredient in a burrito.

Grilled Corn and Chipotle Pepper Salad

Ingredients
8 ears fresh corn, husks and silk removed
½ red bell pepper, diced
½ red onion, chopped
2 tablespoons sliced green onion
2 chipotle peppers, minced
3 tablespoons chopped fresh cilantro leaves
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
1 lime, juiced
1 ½ tablespoons kosher salt
1 teaspoon coarsely ground black pepper

Directions
Preheat the grill to medium.

Arrange the corn on the grill and cook, turning frequently, until the corn is slightly charred, about 12 to 15 minutes

Remove the corn from the grill to a cutting board and let cool. Cut the kernels from the cobs with a sharp knife and transfer to a serving bowl. Add all the remaining ingredients and toss to combine.

Korean Flank Steak

Warm weather has hit and you know what that means? That means poor little George Foreman has to spend the next few months secreted away in a kitchen cupboard while the outdoor grill gets all the fun. Poor little guy.

Korean Flank Steak

Ingredients
2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning)
¼ cup Tamari dark soy
1 tablespoon honey
1 teaspoon hot red pepper flakes
2 large cloves garlic, chopped
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 pounds flank steak

Directions
In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes. (*NOTE: I find the 10 minutes is perfect. If it sits much longer than that, you don’t taste steak anymore, you only taste the marinade.)

When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.

To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat) and serve.

Grilled Chicken Cobb Salad

When people think of salads, they normally think “It won’t be filling enough” or “It won’t satisfy me.” After making this recipe, you will never say, “I won’t eat salad” again.

This is a great quick meal for a summer evening. If you’re pressed for time, you can buy a rotisserie chicken instead of making your own.

Grilled Chicken Cobb Salad

Ingredients
2 boneless, skinless chicken breasts, 8 ounces each
2 teaspoons extra-virgin olive oil, plus 2 tablespoons extra-virgin olive oil
1 teaspoon poultry seasoning, eyeball it
Salt and freshly ground black pepper
4 large eggs
8 sliced bacon, chopped into 1/2-inch pieces
3 hearts romaine lettuce
2 lemons, juiced
2 ripe avocados, halved and scooped from skins with a spoon, then diced
2 vine ripe tomatoes, seeded and diced
1 red onion, chopped
2 cups cheddar or Monterey Jack, shredded (or blue cheese crumbled)

Directions
Heat a grill pan or nonstick skillet over medium high heat. Coat chicken breasts with 2 teaspoons oil, poultry seasoning, salt and pepper. Wash hands. Grill or pan-fry chicken 6 to 7 minutes on each side. Remove from heat and let rest 5 minutes.

In a small pot, cover eggs with cold water. Place over high heat and bring water to a boil. After 10 minutes, turn off the heat and cool eggs under cold running water. Peel and chop.

Brown chopped bacon in a skillet over medium high heat. Drain bacon on paper towels.
Chop 3 hearts of romaine lettuce and place in a large serving platter or salad bowl. Dress chopped lettuce with the juice of 1-1/2 lemons. Drizzle remaining 2 tablespoons extra-virgin olive oil over lettuce. Season greens with salt and pepper, to taste.

Toss diced avocados with juice of remaining 1/2 lemon, to avoid browning.
Halve chicken breasts and chop the meat.

To serve, arrange rows of chopped chicken, chopped hard boiled egg, crisp bacon bits, diced avocado, diced tomato, chopped red onion and shredded cheese on top of either 4 individual portions of dressed romaine or 1 large serving platter.

Antipasto Salad

Potluck this Fourth of July? Try this antipasto salad. Perfect for BBQ's and picnics, this is a salad everyone will love including kids. I’ve served it alongside homemade pizzas, sandwiches or even by itself as a meal. It’s simple yet impressive and is especially good on a hot summer day.

Antipasto Salad

Ingredients
Red Wine Vinaigrette:

1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
¼ cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup extra-virgin olive oil

Antipasto Salad:
1 pound fusilli pasta
½ cup hard salami, cut into strips (about 3 ounces)
½ cup smoked turkey, cut into strips (about 3 ounces)
¼ cup provolone cheese, cut into strips
¼ cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
¼ teaspoon salt
½ teaspoon freshly ground black pepper

Directions
Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve

Lemon Bars

Need a good dessert recipe for the Fourth of July? Well, look no further. This lemon bar recipe is wonderful. Fresh, tart and cool, this is one of the best lemon bar recipes that I've found. One of the keys to a good lemon bar is not to substitute bottled lemon juice for fresh-squeezed lemons. Remember, all things are not created equal. Enjoy!

Lemon Bars

Ingredients
For the crust:
½ pound unsalted butter, at room temperature
½ 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

Directions
Preheat the oven to 350 degrees.
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.