Balls and Walnuts
more than you ever wanted to know
Lemon squares
I misread my friend’s recipe and added two TABLEspoons of lemon zest — doh! And while Jake declared they were too lemony, Karen and I thought they were perfect.
I need to take a class in digital photography.
Essentially, this is lemon curd baked over a shortbread crust. They kick ass over the store-bought lemon square mixes, so don’t even go there.
1 cup all purpose flour
1/2 cup butter, softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Heat oven to 350 degrees. Mix flour, butter, baking powder, and powdered sugar. (I processed these ingredients in the food processor. Easy.) Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2 inch edges. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust.
Bake about 25 minutes or until no indentation remains when touched lightly in center; cool. Sprinkle with powdered sugar if desired. Cut into 1 1/2 inch squares.
Makes 25 squares, 90 calories per square.
I baked mine for 30 minutes, and I suspect I could have baked it a few minutes longer.
I should mention that I’m not sure where she got this recipe — off the web somewhere, no doubt. She went searching for a recipe reminiscent of the one she used back in high school, and this is what she came up with. In my opinion, yes, these are the real deal, just like I remember.
I’m feeling better today, thanks to an unbroken eight hours of sleep. I’ll try to show up this evening around 7 to 8 for live-blogging. See ya soon!
D.
Really? Two tablespoons of lemon zest wasn’t too much? Eeeeps!I often see those boxed mixes for lemon squares; what you make yourself is always superior to the boxed stuff.
Glad you’re feeling better.
I think this recipe is in every Girl Guide/women’s institute/Hospital auxilliary compilation cookbook I own. Because it’s SO FREAKIN’ GOOD.
ooooooooooo, that looks yummy! I’ve never made lemon squares, but I think I’ll have to give this a try. IMHO it is not possible for something to be too lemony.
Yup, two tablespoons of lemon zest was just right, in my opinion. Only downside, you’ll need an extra lemon to get all that zest.
If you ever come to Oz, Doug, you’ll have to visit. . I can’t guarantee the conversation, but the Ms Canada’s lemon cake is to die for.
Lemony plus. Yummm.
btw: you asked for pics at chez moi some time ago. I’ve posted some from last weekend.
lemon squares are the best, ever. too lemony squares are heaven.
I like sticking my whole tongue to the icing sugar on top and showing it to people. Then I’d say “Wanna French?” This is how I got dates in college.
Mmmm. Thrush mouth. Does it for me every time, Lyvvie.
[…] Following the seminar, we will break for lunch in the main cafeteria. Dr. Hoffman will be serving Eggplant Parmesan and Lemon Squares for dessert. […]