Lemon Squares Recipe
Lemon squares is a baked cookie like preparation made with lemon rind and juice to flavor. Prepared with flour, eggs, and margerine as batter, the lemon squares are baked in a pan and cut into squares after cooling.
Ingredients
| Nonstick cooking spray | ||
| 1 cup plus | ||
| All purpose flour | 4 1/2 Teaspoon, sifted | |
| 1/3 cup plus | ||
| Confectioner’s sugar | 1 Tablespoon, sifted | |
| Baking powder | 1/2 Teaspoon | |
| 1/4 cup cold unsalted margarine, cut into bits | ||
| Ice water | 2 Tablespoon | |
| Egg | 1 Large | |
| Egg white | 1 Large | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Salt | 1/8 Teaspoon | |
Directions
Preheat the oven to 375°F.
Coat an 8"x 8"x 2" baking pan with the cooking spray and set aside.
In a medium size mixing bowl, combine the 1 cup flour, the 1/3 cup confectioners sugar, and 1/4 teaspoon of the baking powder.
Using a fork or pastry blender, cut in the margarine until the mixture resembles coarse meal.
Sprinkle with the ice water and mix just until a small lump of dough pinched between the fingers holds together.
Pat the dough evenly over the bottom of the pan and bake for 20 minutes.
Meanwhile, in the small bowl of an electric mixer, beat the egg, egg white, granulated sugar, and lemon juice at moderate speed for 2 minutes or until the mixture is light and smooth.
Whisk in the remaining 4 1/2 teaspoons flour, the lemon rind, the remaining 1/4 teaspoon baking powder, and the salt.
When the dough has finished baking, quickly remove the pan from the oven and pour the lemon mixture over it.
Immediately return it to the oven, and bake for 25 minutes or until the lemon topping has set.
Place the pan upright on a wire rack and cool to room temperature about 1 hour.
Cut into squares and sift the remaining 1 tablespoon confectioners sugar over the top before removing from the pan.
Coat an 8"x 8"x 2" baking pan with the cooking spray and set aside.
In a medium size mixing bowl, combine the 1 cup flour, the 1/3 cup confectioners sugar, and 1/4 teaspoon of the baking powder.
Using a fork or pastry blender, cut in the margarine until the mixture resembles coarse meal.
Sprinkle with the ice water and mix just until a small lump of dough pinched between the fingers holds together.
Pat the dough evenly over the bottom of the pan and bake for 20 minutes.
Meanwhile, in the small bowl of an electric mixer, beat the egg, egg white, granulated sugar, and lemon juice at moderate speed for 2 minutes or until the mixture is light and smooth.
Whisk in the remaining 4 1/2 teaspoons flour, the lemon rind, the remaining 1/4 teaspoon baking powder, and the salt.
When the dough has finished baking, quickly remove the pan from the oven and pour the lemon mixture over it.
Immediately return it to the oven, and bake for 25 minutes or until the lemon topping has set.
Place the pan upright on a wire rack and cool to room temperature about 1 hour.
Cut into squares and sift the remaining 1 tablespoon confectioners sugar over the top before removing from the pan.
Chef
