|I have a go to recipe for Junior League Lemon Squares, but I am always up for something new. And when I was gifted with a batch of Meyer lemons from my mom's tree, I knew this was what I wanted to make. I chose a recipe from Ina Garten because I know she likes thing tart, so that they would be tart enough even using the milder Meyer lemon. We were planning a crab feast at the house and I brought these for dessert. My parents will learn to love Texas yet. Crab feasts in December? Fresh lemons growing in the backyard? Shorts while planning for Christmas? I love Texas, but it took awhile to get used to it. I hope they learn to love it too. They moved here a few months back from Georgia, but we are all originally from Maryland. It is great not to have to worry about cold and snow!|
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
1 cup freshly squeezed Meyer lemon juice
1 cup flour
Confectioners' sugar, for dusting
Preheat the oven to 350 degrees F.
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.
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