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 Posted: Mon Jun 18, 2007 11:03 am
This is a simple guide to creating delicious lemon squares, a recipe that I originally found in my grandmother's cookbook, and have modified for a more natural version.
Hopefully, I will make another batch soon and will have some pictures posted to help walk you through the entire process, but until then, you'll just have to work off of text-based instructions.
Please feel free to submit your own photos of you and your familiars enjoying this recipe, or any trouble or questions that you may have, and I'll be sure to answer them as soon as I am capable.
Table of Contents
->Intro
->Ingredients
->Directions
->FAQ
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Posted: Mon Jun 18, 2007 11:04 am
Ingredients
2 cups sifted all-purpose flour
1 cups confectioner's (powder) sugar
1 cups butter, melted
2 cups white sugar
1 teaspoons baking powder
4 eggs
3/4 cups lemon juice
Tools
9x9 cooking pan
Electric Mixer (not necesary, but helpful)
Whisk
Rubber Scraper
Large Bowl
Medium Bowl
Measuring Cups & Spoons
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Posted: Mon Jun 18, 2007 11:05 am
1. Preheat oven to 350 degrees F (175 C for those not in the states).
2. Grease a 9"x9" baking pan (you can use oil, cooking spray, or simply wipe the butter wrapper along the pans interior).
3. In a medium bowl, combine flour and confectioner's sugar thoroughly. Blend in melted butter using electric mixer or mix thoroughly with a spoon, being sure not to leave any lumps of flour or sugar.
4. Using a rubber spatula/scraper, press the doughy mixture into the bottom of your greased baking pan.
5. Bake crust in oven for approximately 15 minutes, until golden brown.
6. In a large bowl, beat eggs until frothy and light.
7. Combine sugar, baking powder, and 1/4 cup of flour and mix until there are no lumps of flour. Add this mixture to the eggs gradually, stirring frequently (preferably with a whisk).
8. Add lemon juice to egg/sugar mixture.
9. Pour egg/sugar/lemon mixture on top of the prepared crust and return the pan to the oven.
10. Bake for 30 minutes or until bars are set. Allow to cool throughout baking pan before cutting into bars.
Tips:
-Using an electric mixer or whisk will help to fully integrate ingredients with one another.
-To check if bars are 'set' simply poke them with a toothpick or bamboo skewer until you reach crust. If you pull out the toothpick and there isn't any of the mixture stuck on it, then they are done!
-Clean your cutting utensil in between cutting out bars for more pristine and attractive bars.
-Sprinkling powdered sugar using a sifter on top of chilled lemon squares gives them a nice effect.
-Creating a simple meringue with egg whites and sugar to be baked on top of the squares create an interesting combination of consistencies (spongy meringue, soft lemon, thick, flaky crust).
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Posted: Mon Jun 18, 2007 11:06 am
FAQ
I will be posting any questions submitted to this thread in this section for your convenience
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Posted: Wed Oct 17, 2007 8:25 pm
a lady used to bring these to every church function i went to
i ate so many, mmmmmm
i'll have to try this recipe mrgreen
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Posted: Tue Dec 11, 2007 7:34 pm
I wanna try to make this and post the picture here...
: D
I've been wanting to make Lemon Squares for a while now, but didn't have the time..
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Posted: Thu Jan 24, 2008 5:57 pm
I tried it, I'm not sure I did it right because my family complained about how sour it is but I'm eating it now and enjoy it.
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Posted: Thu Jan 24, 2008 6:06 pm
This is me eating tasty lemon squares
taken with my crappy webcam
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Posted: Tue Jan 29, 2008 1:12 pm
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Posted: Sun Feb 03, 2008 1:58 am
Some people have widely different sour tolerances. Sometimes I'll cut the lemon juice by 30%-25% depending if I'm using the freshly squeezed or concentrate out of the bottle. Sometimes I'll increase the sugar. I like to experiment with recipes so that everyone can enjoy.
Also I'm going to assume a serving size would be a 3"x3" in lemon square.
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