By Capt. John Wampler
I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of dreary Seattle, catering to the needs and whims of owners and their guests.
However, just because you’re tied to the dock in Samana or hanging on the hook in Marigot Bay doesn’t mean you can’t bring the flavors of home along with you. The crumbly, nectareous sweet-tart goodness of these little beauties goes well with any holiday presentation.
Preheat oven to 350 degrees F.
Mix flour, butter and powdered sugar until well blended.
Line a 12-by-18 baking pan. Press dough evenly, building up a half-inch ridge around the edge.
Bake crust for 20 minutes or until slightly browned.
In an electric mixer, beat at high speed granulated sugar, lemon zest and juice, baking powder, salt and eggs for 3-4 minutes until fluffy. Pour over hot crust.
Return to oven and bake for 25 minutes. Remove from oven and allow to cool before dusting with powdered sugar. Cut into 2-inch squares and arrange for presentation. Enjoy, JW.
Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome at firstname.lastname@example.org.