Sunday’s sunny skies was the perfect day to bake a batch of lemon squares. I haven't made these in years; they're not too sweet, are lemony tart and oh so delicious.
I was given this recipe back in the early 1970’s by a family friend; she’s the same woman who gave me the carrot cake recipe posted I’ve posted before. For this recipe you’ll need all-purpose flour, powdered sugar, unsalted butter, granulated sugar, eggs, fresh lemon and juice and lemon zest. The original recipe didn’t call for lemon zest, however, this recipe dates prior to its popularity.
Another update I made was to use my Cuisinart for cutting the butter into the flour and powdered sugar when making the shortbread crust. I pulsed the ingredients for approximately 20-30 times. Don’t overdo it, otherwise the butter will begin to soften. It certainly made the task much quicker than using a pastry blender.
While the filling isn’t quite lemon curd or lemon pudding, the ingredients of flour, sugar, eggs, lemon juice and lemon zest creates a soft layer over the shortbread. The lemon zest amplifies the lemon flavor.
Once the lemon squares are baked and removed from the oven, they must cool completely. Using a serrated knife dipped in hot warm and wiped, makes for cleaner slicing. I used a ruler to measure three rows across the width of the baking dish and approximately four rows across the length. I got 12 pieces using this method.
I served these Sunday evening as dessert for our company. They enjoyed them as did my husband and I. Lemon Squares are easy to make and are a refreshing, unexpected treat.
From Edith Toner early 1970’s
Mrs. Toner was the mother of a friend of my brother’s. She shared with me her recipes for carrot cake, lemon squares and raspberry cookies.
Servings: approximately 12 pieces 2-1/2-inch x 3-inch (I used a ruler to measure before cutting.)
1-1/2 cups all-purpose flour
1-1/3 cups powdered sugar
¾ cup unsalted butter
3 tablespoons all-purpose flour
1-1/2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon lemon zest
Preheat oven to 350°F
Cut butter into sugar and flour as if making pie crust. I used my food processor using the pulse setting until the butter was pea size. Press into the bottom of a well-greased 9-inch x 13-inch baking dish. Use a measuring cup or flat bottom glass to help get the crust even and packed down. Bake for 20 minutes.
Put all ingredients in a bowl, mix until frothy. Pour over partly baked crust for an additional 20 minutes. Cool completely. Dust with powdered sugar. Serve chilled.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.