Sunday, May 23, 2010

Lemon Squares

I promise, my baking repertoire includes more than just layer cakes! Take these lemon squares for instance.  They're not overly sweet, but they have a strong lemony flavor.  My only complaint about lemon squares is that after you've completed the none-too-short tasks of juicing and zesting the lemons, putting together the crust, and baking the final treats, you're left with... lemon bars.  They taste great, but as I stare at my bare, disemboweled lemons, I always feel like I've earned something just a little fancier.

Three cake orders in the next week though, so many more layer cakes to come!  And a really fun Daring Bakers Challenge this Thursday - stay tuned!

Lemon Squares (Williams Sonoma Cookies)


1 cup flour
1/4 cup powdered sugar
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup cold unsalted butter

Preheat the oven to 350F.  Line an 8" x 8" pan with foil; let the foil hang over the sides.  Spray the foil with baking spray.

Whisk the flour, sugar, and salt in a bowl.  Cut in the butter until crumbly using two knives or your fingers (don't use your fingers if you have warm hands, you don't want the butter to melt at all). Pour  the dough into the pan, and spread evenly.

Bake for  22-25 minutes, until the crust is golden at the edges.
  While the crust is baking, prepare the filling.  Reduce the oven temperature to 325F when you remove the crust.


3 tablespoons flour
1/2 cup fresh lemon juice
3 eggs
1 cup sugar
1 tablespoon lemon zest
pinch salt

Whisk together the flour and lemon juice.  Add the eggs, sugar, zest, and salt, and whisk until smooth.  Pour the filling into the baked crust.  Bake for 30 minutes,  until center is springy.

Cool completely in pan.  Remove from pan by lifting foil.  Cut into squares or strips.  Dust with powdered sugar immediately before serving.

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