My mom just returned from a European vacation, and like any world traveler, she came home with armloads of souvenirs. She does not tend to buy your run-of-the mill chotchkies. She indulgences in regional olive oils, fresh garlic, and other gourmet goodies. She spent some time Italy, where she picked up a few souvenirs. There was definitely a theme with all the things she purchased: everything lemon. She brought home limonchello, lemon cookies, lemon candy, and lemon soaps.
Personally, I happen to love lemon. It adds so much vibrancy to every food you pair it with. It has the ability to bring dishes to a whole new level. Seeing all the lemon flavored things that my mom brought home, really made me want to bake one thing: lemon squares. I have yet to find a better recipe than King Arthur Flour's. The use of cold butter creates a flaky and buttery crust, which perfectly balances the sweetness of the lemon filling. These are very easy to make, and are a perfect summer treat. They are best when served immediately.
You Will need:
Crust
1/2 cup (1 stick, 4 ounces) butter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners' sugar
Topping
2 large eggs
1 cup (7 ounces) granulated sugar
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
a pinch of salt
1/2 cup (1 stick, 4 ounces) butter
1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 ounce) confectioners' sugar
Topping
2 large eggs
1 cup (7 ounces) granulated sugar
2 tablespoons (1 ounce) lemon juice
2 tablespoons (1/2 ounce) King Arthur Unbleached All-Purpose Flour
a pinch of salt
Cut 8 tbsp. (1 stick) of butter into pats, and preheat oven to 350〫F |
Combine flour and confectioners sugar |
Add butter to flour mixture and mix with a pastry blender until coarse crumbs form. |
Press into 8X8 or 9X9 square pan. Make sure to push the dough up 1/2 in. on the sides of the pan. Bake for 18-20 minutes, until lightly golden brown |
Whisk together eggs, sugar, lemon juice, and salt. Set aside. |
Pour over hot crust (after it has baked) and continue baking in oven for another 25 min, or until filling has set. |
Let cool completely, and lightly dust with powdered sugar. |
2 comments:
I love lemon bars! Will definitely have to make these!
These look so good! I love the pink paper too!!
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