"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

Grandma's lemon Squares Recipe

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This recipe for Grandma's lemon Squares, by , is from A Memoir Of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Kelly
Added: Monday, August 17, 2009


2 cups all-pourpose flour (preferable white Lily)
1/2 cup confectioners' sugar
2 sticks (1 c.) cold, unsalted butter, cut up
1 tsp. vanilla extract
1/4 tsp. salt

2 c. grandulated sugar
2 Tbsp. cornstarch
5 eggs, at room temperature
1 Tbls. freshly grated lemon peel
1/2 c. lemon juice
2 Tbsp unsalted butter, melted
1/2 tsp. salt

Confectioners' sugar

Heat oven to 350*. Line a 13*9 pan with nonstick foil, letting foil extend about 2 in. above ends of pan.
Prepare crust: Put flour, confectioners' sugar, butter, vanilla and salt in food processor. Pulse until small crumbs form. With lightly floured fingers, pat over bottom of prepared pan. Bake 18 minutes or until pale golden.

Prepare filling: Beat sugar and cornstarch in a large bowl with mixer to blend. Beat in eggs 1 at a time, beating well after each. Add lemon peel and juice, butter and salt: beat until well blended. Pour over crust. Bake 20-25 minutes until set. cool completely. Refrigerte 1 hour.

Dust with confectioners' sugar. Lift foil by ends to a cutting board. Cut in 24 squares.

Number Of Servings:
Number Of Servings:
24 squares




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