There’s nothing I appreciate more than lemon. It’s one ingredient that is used consistently in both sweet and savory food, as well as plopped in your tea, water or Diet Coke daily. It’s pretty enough to be a garnish but it’s not that giant sprig of parsley that is pushed to the side, it is delicious enough to also be used to accentuate the flavor profile of many dishes.
This is something that I’ve always wanted to make, but I get distracted easily by new recipes and tend to forget the old standards. But what better excuse do I have to make them than this blog?
Enjoy!
Luscious Lemon Squares
Makes 15 small squares
Base:
3/4 cup plain flour
1/4 cup confectioner’s or icing sugar, plus more for dusting
5 1/2 tbsp unsalted butter, chilled and cubed
Fruit for decoration, I used figs and blueberries (optional)
Lemon layer:
3 large eggs
1 1/3 cups sugar
1 unwaxed lemon, finely zested
2/3 cup freshly squeezed lemon juice (3-4 lemons)
1/3 cup plain flour, sifted
1/4 cup confectioner’s or icing sugar, plus more for dusting
5 1/2 tbsp unsalted butter, chilled and cubed
Fruit for decoration, I used figs and blueberries (optional)
Lemon layer:
3 large eggs
1 1/3 cups sugar
1 unwaxed lemon, finely zested
2/3 cup freshly squeezed lemon juice (3-4 lemons)
1/3 cup plain flour, sifted
8 inch square pan oiled and lined with parchment paper
Preheat the oven to 350ºF/180ºC.
Put the flour, confectioner’s sugar and butter in a bowl and use an electric mixer to whiz until mixture resembles breadcrumbs. Make sure the butter stays chilled, or it will not result in this texture. Tip the mixture into the pan and press down firmly with the back of a spoon to make an even layer. With a fork, prick the base a few times. Bake for 12-15 minutes or until lightly golden. Remove from oven. Reduce the oven temperature to 300ºF/150ºC.
For the lemon layer, put the eggs, sugar and lemon zest into a bowl and beat with an electric mixer for about a minute. Reduce speed and add lemon juice gradually, then add the flour and combine. Pour the mixture on top of the baked base. Bake for 45 minutes until the lemon layer is set and the top slightly crusty. Leave to cool completely.
Run a sharp knife around the edges, then lift out of the pan by the parchment. Dust with confectioner’s sugar and fruit, if using.