Grand Marnier Custard Squares
Bottom layer:
1/2 cup powdered sugar
1/4 teaspoon salt
2 cups all-purpose lour
1 cup unsalted butter, softened
In food processor, blend together the sugar, salt, lour and butter until creamy.
Press into a buttered and floured 10” X 15” sheet pan. Bake in a preheated 350 º F. oven for 20 minutes, or until lightly browned.
Remove and proceed with next layer
Top layer:
1 1/2 cups sugar
Zest of three Navel oranges
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 large eggs
3 tablespoons fresh orange juice
3 tablespoons Grand Marnier
Blend the sugar and zest in a food processor. Add the baking powder, salt, eggs, juice and Grand Marnier. Pour over the pastry layer and return to oven. Bake until firm, about 20 minutes.
Cool.
Ice with Icing and cut into squares.
Icing:
2 1/2 cups powdered sugar, sifted
3 tablespoons Grand Marnier
2 to 3 tablespoons orange juice
Stir together the sugar, liquor and 2 tablespoons of the juice. Add more juice if necessary or a good spreadable consistency.
