I love lemon squares. I can honestly say they are one of the few non-chocolate desserts I really, really love. I've had lemon squares from a few bakeries and they're usually good. I've had the ones from the boxed mixes and they're usually bad. These, however, are amazing! They outdo any bakery lemon square I've ever had.
What's even better is that they were so easy. You can even make the lemon curd a day or two ahead. What a perfect dessert for company!
Lemon Squares
from William-Sonoma, Essentials of Baking
Ingredients:
3/4 c. all-purpose flour
1/4 c. confectioners' sugar, plus more for dusting
1/8 tsp. salt
6 TBSP cold unsalted butter, cut into 3/4-in. pieces
1 recipe lemon curd
Directions:
1. Position a rack in the middle of an oven and preheat to 350 degrees.
2. Line an eight-inch square baking dish with parchment paper, being sure to leave an overhang for easy removal of the lemon squares. Butter or spray the prepared pan with non-stick cooking spray.
3. Combine flour, confectioners' sugar, and salt in the food processor and pulse three times until blended. Add the butter and pulse 6-8 times until the mixture forms large, coarse crumbs the size of small peas. Alternately, mix dry ingredients and cut in butter using two knives or a pastry cutter.
4. Press the crumb mixture into the bottom and one inch up the sides of the prepared baking dish. Bake until golden brown and the top feels firm when lightly touched, 15-20 minutes. Set aside to cool and reduce oven temperature to 325 degrees.
5. Pour the lemon curd into the baked, cooled crust. Bake until the center is set, 13-17 minutes.
6. Transfer to a wire rack to cool for 20 minutes, then cover and refrigerate until well chilled, at least three hours or overnight. The filling will thicken further as it cools.
7. If desired, just before serving, use a fine-mesh sieve to sprinkle a generous layer of confectioners' sugar over the squares. ***See note.*** Using a large, sharp knife, cut into nine or 16 squares and serve.
8. Store in a covered container in the refrigerator for up to three days.
***Note: The confectioners' sugar will melt if stored, so it is best to wait until just before serving.
One year ago: whole-wheat penne with turkey sausage, peas, and mushrooms
What's even better is that they were so easy. You can even make the lemon curd a day or two ahead. What a perfect dessert for company!
Lemon Squares
from William-Sonoma, Essentials of Baking
Ingredients:
3/4 c. all-purpose flour
1/4 c. confectioners' sugar, plus more for dusting
1/8 tsp. salt
6 TBSP cold unsalted butter, cut into 3/4-in. pieces
1 recipe lemon curd
Directions:
1. Position a rack in the middle of an oven and preheat to 350 degrees.
2. Line an eight-inch square baking dish with parchment paper, being sure to leave an overhang for easy removal of the lemon squares. Butter or spray the prepared pan with non-stick cooking spray.
3. Combine flour, confectioners' sugar, and salt in the food processor and pulse three times until blended. Add the butter and pulse 6-8 times until the mixture forms large, coarse crumbs the size of small peas. Alternately, mix dry ingredients and cut in butter using two knives or a pastry cutter.
4. Press the crumb mixture into the bottom and one inch up the sides of the prepared baking dish. Bake until golden brown and the top feels firm when lightly touched, 15-20 minutes. Set aside to cool and reduce oven temperature to 325 degrees.
5. Pour the lemon curd into the baked, cooled crust. Bake until the center is set, 13-17 minutes.
6. Transfer to a wire rack to cool for 20 minutes, then cover and refrigerate until well chilled, at least three hours or overnight. The filling will thicken further as it cools.
7. If desired, just before serving, use a fine-mesh sieve to sprinkle a generous layer of confectioners' sugar over the squares. ***See note.*** Using a large, sharp knife, cut into nine or 16 squares and serve.
8. Store in a covered container in the refrigerator for up to three days.
***Note: The confectioners' sugar will melt if stored, so it is best to wait until just before serving.
One year ago: whole-wheat penne with turkey sausage, peas, and mushrooms