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| A buttery shortbread crust with a layer of bright lemon curd |
On the facing page of the cookbook with the Hazelnut Squares ,which I just posted, were these Lemon Squares. Tom loves lemon squares, so I thought I'd try them too.
Very glad I did. I like this recipe even better than the ones I've used in the past. Easy to make once I calculated the conversions of ingredients and British terms.
We will definitely make these again.
---Barbara
Lemon Squares
(adapted from Cook's Companion by Carole Clements)
Makes a 9x13" pan
2 cups less 2T. (225g) all-purpose flour
1/2 cup (55g) powdered sugar
1/4 t. salt
12 T. (1 1/4 cup) unsalted cold butter, cut into tiny pieces
1 T. ice water
4 eggs, room temperature
2 cups regular white sugar ( or 1 1b. caster sugar if you can find it)
3 T. flour
1/2 t. baking powder
1 t. grated lemon rind
2 fluid ounces fresh lemon juice (about 1.5 lemons squeezed)
powdered sugar for sprinkling on top
Preheat the oven to 350 degrees.
Sift together the flour, powdered sugar and salt in a mixing bowl.
Rub the butter into the flour or a pastry blender until the mixture resembles coarse breadcrumbs.
Add the ice cold water, and bring the mixture together into a ball, using your hands.
Cover and refrigerate for 15 - 30 minutes to allow the flour to hydrate.
Pat the mixture evenly into a 9x13" pan.
Bake for 15-20 minutes until very light brown around the edges.
Meanwhile, beat all the other ingredients ---the 4 eggs, 2 cups regular sugar, baking powder, lemon zest and lemon juice--- together on high for several minutes until very smooth and frothy. Be sure the sugar is well integrated into the batter. Otherwise, the lemon layer will be grainy.
Pour the lemon curd layer on top.
Return to the oven (remember to use hot pads!) and bake for an additional 25 minutes.
The top of mine developed a slightly brown crust.
Let cool completely on a wire rack.
Dust with powdered sugar.
To store, cover and refrigerate due to the eggs.
Excellent when served cold, too.
---B