Making life delicious, one recipe at a time.

Making life delicious, one recipe at a time.

When life gives you lemons, make Lemon Squares

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Sometimes I just know it’s time to make something lemony. In amongst the choc-chip cookies, caramel slices, brownies and various baked beauties, it’s time grab a bag of lemons and get squeezing. In the past there’s been Honey & Lemond Almond Cake, Lemon Yoghurt Cake, Lemon Curd Cupcakes, Lemon Melt-aways and Lemon Burst Slice – and now there’s Lemon Squares from my beloved Martha Stewart cookbook. There are 4 eggs in the topping of this recipe which makes it almost like a lemony custard, which is lovely and creamy without being too rich or too tangy. I used one of the glass baking trays I use for roasting potatoes, and while it seemed awfully large it worked out fine. It’s a big recipe and makes a lot of slice, but it’ll all get eaten up lickety-split.

Lemon Squares Recipe

Ingredients:
For the crust
170g cold butter
1 3/4 cups flour
3/4 cup icing sugar
3/4 tsp salt

For the filling
4 eggs, lightly beaten
1 1/3 cup sugar
3 Tbs flour
1/4 tsp salt
3/4 cup fresh lemon juice
1/4 cup milk

Oven at 180C

Method:
Grease and line a 9″ x 13″ baking tray with paper.

For the crust
Put all ingredients into a food processor and wiz until it’s crumbly and just starting to clump.
Press into the baking dish and freeze for 15 minutes.
Bake until golden, about 20 minutes.

For the filling
Whisk everything together and pour over the hot base.
Turn the oven down to 160C and bake for about 20 minutes or until golden, and browning on the edges.
Leave to cool, cut into squares and dust with icing sugar.



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