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French bread pizzas
crockpot garlic rosemary beef stew, steakhouse honey wheat bread
chipotle chicken skewers, sour cream rice, salad
out to El Real
skillet chicken souvlaki, naan, cucumber tomato salad
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roast pork tenderloin with acorn squash

Tuesday, April 6, 2010

Lemon Squares

One of the things that got me through the six hour shifts at the front office of the Junior League was the promise of a lemon square at the end. If there were any leftover in the Pantry and the girls working there were willing to share, I would get a big, tart and tasty lemon square. Unwrapping it was full of anticipation of the lemony goodness I was about to experience. This recipe is super tart, so feel free to lessen the amount of lemon juice, but I love things tart, so this recipe suits me perfectly.
Lemon Squares
printable recipe

1 3/4 cups all-purpose flour
2/3 cup confectioners’ sugar -- plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter, cut into1-inch pieces

4 large eggs -- beaten lightly
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
3/4 cup fresh lemon juice
1/3 cup whole milk
1/8 teaspoon salt

For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Grease a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Grease the parchment paper, then lay second sheet crosswise over it.

Pulse flour, confectioners’ sugar, cornstarch, and salt in food processor workbowl fitted with steel blade. Add butter and process to blend, 8 to 10 seconds, then pulse until mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle mixture into lined pan and press firmly with fingers into even, 1/4-inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.

For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in lemon juice, milk, and salt to blend well.

To finish the bars: Reduce oven temperature to 325 degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Dust tops with confectioner’s sugar and cut into 2” squares.
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