About these ads
RSS Feed

Lemon Squares

Posted on

I found this recipe on Carolyn’s Food Gal blog through Foodgawker and couldn’t resist the beautiful picture & write-up so I made them for Easter.  The filling was different from what I am used to–very silky and velvety and while I would have loved it in a pie, for some reason I missed the firmer texture of the lemon bars I’ve had in the past.  That being said, everyone else absolutely loved them so who cares what I think?! I probably won’t make them again, but I think I will try to make a tart with the filling recipe–it’s really fabulous both taste and texture-wise.

Lemon Squares
Printable Recipe

Makes 24 squares

For crust:
1 1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
6 ounces (12 tablespoons) cold unsalted, butter, cut into 1/2-inch pieces

For filling:
6 large eggs
3 cups granulated sugar
1 cup plus 2 tablespoons freshly squeezed lemon juice
1/2 cup all-purpose flour

For garnishing:
About 3 tablespoons confectioners’ sugar

To make the crust: Preheat oven to 325 degrees. Combine flour and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add butter and continue to mix until butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press mixture evenly onto the bottom of a 9-by-13-inch baking pan.

Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce oven temperature to 300 degrees.

To make filling: In a large bowl, whisk together eggs and granulated sugar until smooth. Stir in lemon juice and then the flour. Pour filling on top of crust.

Bake until lemon filling is set, about 40 minutes. (Mine took 50 minutes.) Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2 1/4 inches and dust the tops with confectioners’ sugar.

Planning Ahead: The squares may be made a day in advance, covered, and refrigerated. Bring to room temperature before serving. (I actually liked them better cold.)

Recipe Source: Classic Stars Desserts by Emily Luchetti

About these ads

About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

18 responses »

  1. looks yummy and does resemble a meringue pie. Can you slice into this and stack on a pretty plate to serve or is it too soft for that? Would like to make these for a party.

    Like

    Reply
    • They are very soft at room temperature but you could do it if you served them chilled. I wouldn’t recommend storing them stacked, however. I would stack them just before the party or before serving.

      Like

      Reply
  2. Oh man! Those look so yummy! One time my hubby tried to make me lemon bars. The recipe called for lemon zest and he had no idea what that was, so he just added more juice. They were yummy, sort of, but the thought made them perfect. It still cracks me up though!
    I think I should make those this weekend. The look so easy!

    Like

    Reply
  3. I love lemon desserts but my silly husband complains when I make them because they don’t always pair well with coffee…I guess I will have to make this and eat it all myself! :)

    Like

    Reply
  4. My tongue is puckering with delight just looking at that lemony richnesss! oooh and the sticky gooey piece in the fork!

    Like

    Reply
  5. Thanks for the recipe… i like it firmer too, but oh my it looks so good i might just make it!

    Like

    Reply
  6. Oh it looks so summery (is that a word, lol) I love them V. but I’m a sucker for anything lemon or lime.

    Like

    Reply
  7. I’m glad they were a hit! I, myself, can’t get enough of that silky lemon curd filling. It’s the stuff of dreams.

    Like

    Reply
  8. Oooh, these look luscious! ;) I only recently started to warm up to liking lemon in desserts…but since then I think I’ve made up for lost time because I LOVE lemon bars. These look great!

    Like

    Reply
  9. Pingback: Not Fully Prepared Lemon Bars (and a giggle) « If These Curls Could Talk

  10. Oh, this lemon square looks so great!! I’m bookmarking this recipe.

    Like

    Reply
  11. These do look delicious, but could someone tell me if the 3 cups of sugar is the correct amount? Seems like a lot compared to other recipes I have seen.

    Like

    Reply
    • Yes, it truly is the correct amount. The filling is different than other lemon bars I’ve made, more silky and not as firm, and this might be one of the contributing factors. Plus you need that much sugar to counteract all the tart lemon juice. Perhaps other recipes call for less lemon juice so not as much sugar is needed.

      Like

      Reply
  12. Pingback: Lemon Meringue Pie | Veronica's Cornucopia

  13. Que delicia!!!!!

    Like

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 3,373 other followers

%d bloggers like this: