Martha Stewart’s Lemon Squares

26 Dec

Tomorrow I fly out of grey Vancouver and into sunny Bangkok for two and a half weeks in Thailand (woo hoo!!) so this will likely be my final blog post for 2011. As I am escaping to sunnier climates, I wanted to leave you with a little spot of sunshine as well. I know that it isn’t lemon season here in Vancouver but screw that. These Martha Stewart lemon tarts are tangy, tart, and taste like a dash of summer – just what you need in December. If you can’t get away for some sunshine, perhaps these will help you forget that it is grey and wet outside.

I hope you all have had a wonderful Christmas and I wish you the very best for 2012!

Martha Stewart’s Lemon Squares – Makes about two dozen

For the crust:
¾ cup (1 ½ sticks) unsalted butter, frozen, plus more to line the dish
1 ¾ cups all-purpose flour
¾ cup confectioners’ sugar
¾ teaspoon coarse salt

For the filling:
4 large eggs, lightly beaten
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon coarse salt
¾ cup fresh lemon juice (this equates to roughly 5 lemons)
¼ cup whole milk

Confectioners’ sugar, for dusting

Method:

Preheat oven to 350F. Butter a 9 x 13 inch glass baking dish, and line with parchment paper.

Make crust: grate frozen butter on a cheese grater with large holes; set aside. (I skipped this step the second time I made them and just used room temperature butter without grating and I found it worked better). Whisk together flour, confectioners’ sugar, and salt in a large bowl. Add butter; stir with a wooden spoon until combined and mixture looks crumbly. (I just used my hands to make a crumbly mixture).

Transfer mixture to prepared dish; press evenly onto bottom with your hands. Freeze crust for 15 minutes. Bake until slightly golden, about 16 to 18 minutes. Leave oven on.

Meanwhile, make filling: Whisk together eggs, granulated sugar, flour, and salt in a bowl until smooth. Stir in lemon juice and milk. Pour over hot crust.

Reduce oven temperature to 325F and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool slightly on a wire rack. Lift out; let cool completely on a wire rack before cutting into 2-inch squares. Dust with confectioners’ sugar. Lemon squares can be refrigerated in airtight containers up to 2 days.

Recipe is from Martha Stewart’s “Cookies” cookbook.

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