Lemon Squares were my dad’s favorite dessert for a long time (it might be straight chocolate now, but he still wouldn’t turn down a lemon square).  My Aunt Trisha wanted me to share her tasty recipe for lemon squares with you, and being as organic lemons are on sale at Oliver’s, I might just whip up  a batch this afternoon. I really like the last drizzle of raspberry puree.  How great would that look and taste?

Trisha’s Lemon Squares

Crust
1 1/8 cup all-purpose flour
1/3 cup confectioner’s sugar
1 teaspoon lemon zest
pinch of salt
1/2 cup cold butter
Filling
2/3 cup confectioner’s sugar
1/8 cup all-purpose flour
1/2 teaspoon baking powder
2 eggs, lightly beaten
3/4 cup fresh squeezed lemon juice
2 teaspoons lemon zest

1.Pre-heat oven to 325 degrees. Line a 8″x8″ baking pan with foil.
2.In a medium bowl wisk together flour, sugar, zest and salt. Cut in butter until mixture resembles course crumbs. Pat on bottom and 1/2″ up side of prepared pan. Chill for 20 minutes. Bake 20 to 25 minutes, until barely light golden brown.
3.In the same bowl wisk together sugar, flour and baking powder. Wisk in eggs until well combined. Wisk in juice and zest until frothy. Pour over hot crust. Bake 20 to 25 minutes, until set
4.Cool completely on wire rack. Cover and chill overnight.
5.Remove from pan, peel off foil and cut into 16 squares while cold. Let come to room temperatue before serving.
To make them extra special, drizzle with raspberry puree.

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