The recipe the kids will be looking for as soon as they leave home. Here you go…
I am playing catch up in all things these days. Especially my blog. This winter was one for the books. This is also Senior year for my oldest. Our lives have been a whirlwind of ACT, college applications, college visits, decisions and because Paul is a theater/ choir kid there have been auditions, performances and award ceremonies.
I don’t hide being a proud Mom. Here is a link to Paul’s final Choir Performance. We’re so proud of him!
I didn’t think that my Parents were ever this consumed by their kids. Maybe they were, and as a teen, I just didn’t appreciate it.
Anyway, still cooking and baking all the while so I have many posts to catch up on.
Nothing says sunshine on a bleak rainy day like lemon squares. Maybe it’s my Florida roots but I have always been partial to all things citrus. A pick me up from the bright flavor of fresh lemon is just the thing to lift spirits. The kids will be home from school looking for a snack soon and they will be happily surprised to find these little gems in the fridge. If I get to be on the good side of a moody teenager for just 5 minutes it was well worth the effort.
For the Crust
Butter for greasing the pan
2 Cups all purpose flour
2 sticks (1 cup ) unsalted butter, cut into pieces
1/2 cup confectioners sugar plus more for the garnish
pinch of salt
For the filling
4 large eggs plus 2 egg yolks
2 cups granulated sugar
1/3 cup all purpose flour
The zest of 2 lemons (about 2 Tbsp)
1 cup fresh lemon juice
Preheat oven to 350˚ Grease a 9×11 inch pan with butter then line with parchment paper leaving a 2 inch over hang on each side. Now grease the parchment paper with butter. I know that’s a lot of greasing but it will help the bottom have the perfect buttery, flakey texture, trust me on this one.
Combine butter, flour, sugar and salt in a food processor or bowl. Combine until dough comes together and packs like sand. Press evenly into the pan so it goes 1/2 inch up all sides. Bake until golden brown. Approximately 20-25 minutes.
While the crust is baking, make the filling. Whisk eggs and yolks, sugar and flour until smooth. Whisk in lemon juice and lemon zest. Remove crust from oven and pour mixture over the crust. Return to the oven and cook until the mixture is just set. Approximately 30 minutes.
Let cool on a wire rack then refrigerate until firm, at least 2 hours. Lift the lemony goodness out of the pan using the parchment paper. Cut the bars. Dust with confectioners sugar. (Make you own personal indoor snow cloud)