Archive | April, 2014

Lemon Squares

Lemon squares are one of my favorite spring-time desserts. Except I don’t love it when a lemon bar is too lemon-y if you know what I mean? I like the flavor to be more sweet and subtle then tart and tangy.


For this recipe, I cut back the amount of lemon just and cranked up the lemon zest portion of the recipe. That did the trick for me! If you like your lemon bars on the tart side I would follow the recipe as is!


I hope everyone had a wonderful Easter Sunday yesterday! We sure enjoyed our time with my brother and sister-in-law and look forward to many more holidays celebrated with them!


Lemon Squares

(recipe from Williams-Sonoma Essentials of Baking)




What you do:

Pastry Crust: Using a food processor, combine the flour, powdered sugar and salt and pulse three times or until blended. Add the butter and pulse 6-8 times or until the mixture forms large, coarse crumbs the size of small peas. To make by hand: stir together flour, sugar and salt then using two knives, cut in the butter until mixture forms large coarse crumbs.


Press the crumb mixture into the bottom of prepared pan. Bake crust (in 150 degree oven) until golden brown and the top feels firm when lightly touched, 15-20 minutes. Set aside and reduced heat to 325 degrees.


Lemon Filling: In the top of a double boiler (or a large metal bowl over a pot of simmering water) whisk together the whole eggs, yolks, lemon juice and granulated sugar until sugar dissolves. Next add butter pieces. Using a whisk, stir constantly until butter melts and mixture is thick enough to coat the back of a spoon (about 12 minutes)–make sure water is simmering not boiling and not touching the bottom of your bowl. Strain mixture through mesh sieve and add zest. Allow mixture to cool for ten minutes then pour into baked crust. Bake until center is set-13-17 minutes.

Add powdered sugar and enjoy!