Friday, October 31, 2014

Lemon squares


I bought three too many lemons and thus decided to make lemon squares because who doesn't love a citrus dessert? I shall save tangy lemon curd for another occasion...



These lemon squares have a terrifyingly buttery shortbread-like crust, with a tart layer of lemon ~filling~ on top. My crust and topping didn't quite stick together, but I think that's because I poured the filling on top of the crust a bit too quickly after removing the crust from the oven. :-( Nonetheless, these were very well-received and I think they suit the citrus-lovers perfectly.


What you will need:
makes about 20 small squares

(Crust)
half a cup of unsalted butter, softened to room temperature
half a cup of sugar
one cup of all-purpose flour
a pinch of salt





(Topping)
two eggs
a three-quarter cup of sugar
one teaspoon of lemon zest
three tablespoons of all-purpose flour
a one-quarter cup of lemon juice


Method:

(Crust)
1. Pre-heat oven to 176°C.

2. Cream together butter and sugar until light and fluffy.

3. Add flour and salt, beating until the dough is incorporated.
Dough may come together, but if it remains shaggy, that’s fine too.

4. Dump the crust into aluminium foil lining the prepared pan. Use your fingertips to press the dough into the bottom of the pan.

5. Bake for 15 minutes, or until just browned around the edges.



6. Remove the baked crust and let it cool.


(Topping)
1. Whisk eggs and sugar in a medium bowl, until well-combined and slightly thick.

2. Add in the flour, lemon juice and zest, whisking until blended.





3. Pour the filling over the still-warm baked crust.



4. Bake for 20 minutes, or until lightly-browned on top and no longer jiggling in the center.

5. Allow to cool completely in the pan, before running a knife around the edges of the pan.




6. Slice the lemon bars however you wish, and enjoy! :-)



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