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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Squares Recipe

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This recipe for Lemon Squares is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 c. all-purpose flour
1/4 c. confectioner's sugar
6 T. unsalted butter, softened
1/2 of a 3 oz. package of cream cheese (3 T.), softened

Lemon Filling:
2 lemons
1 c. granulated sugar
3 T. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
1 T. confectioner's sugar
Directions:
Directions:
Preheat oven to 350ºF.
1. Grease 8 x 8" metal baking pan and then line with foil; grease foil.
2. Crust: In large bowl, with mixer on low speed, beat flour, confectioner's sugar, butter, and cream cheese until blended. Increase speed to medium; beat until dough forms, occasionally scraping bowl with rubber spatula.
3. With fingertips, press dough into bottom of pan. Bake crust 30 minutes or until lightly browned.
4. Lemon filling: From lemons, grate 1 tsp. peel and squeeze 1/4 cup juice. In small bowl, with wire whisk, mix granulated sugar, flour, baking powder, salt, eggs, lemon peel, and lemon juice until smooth.
5. Pour filling over warm crust. Bake 25 minutes or until filling is set and light golden. Transfer pan to wire rack.
6. Sprinkle confectioner's sugar over warm filling. Cool completely in pan on wire rack, then cover and refrigerate overnight.
7. Transfer with foil to cutting board. Run knife between foil and dessert to separate.
8. Cut into 8 strips by 3 strips.
Number Of Servings:
Number Of Servings:
24

 

 

 

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