Lemons glorious lemons. Grate the rind, squeeze the juice, whip together sugar and eggs and you create pure alchemy. This golden dessert is a creation that is heavenly beyond words. It has the most decadent puckery lemon flavour. The base is a delicate combination of just the right amount of butter, sugar and flour to contain the shimmery lemon beyond lemon topping. It is the classic dessert for an elegant dinner party, and the perfect finale to your Christmas dinner. You can embellish it with fresh seasonal fruits. Make it magnificent with mounds of whipped cream. Or simply dust it with icing sugar and serve it in all its pristine glory.
| LEMONY LEMON LEMON SQUARES | Print |
: Dessert
Cuisine: Canadian
: Mrs Butterfingers
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: 32 squares
An easy to make lemon square perfect for dessert or simply nibbling.
Ingredients
- Base:
- 1½ cups (375 mL) all-purpose flour
- ½ cup (125 mL) icing sugar
- ¾ cup (175 mL) cold butter, cubed
- Filling:
- 6 large eggs room temperature
- 2¾ cups (675mL) granulated sugar
- 1 cup + 2 tbsp. (250 mL + 30 mL) fresh lemon juice
- Grated rind from 2 lemons
- ½ cup (125 mL) all-purpose flour
- 3 tbsp (45mL) icing sugar for dusting
Instructions
- Base: Line a 13 x 9-inch (3.35L) metal cake pan with a generous amount of parchment paper.
- Whisk together the flour and icing sugar making sure the icing sugar is lump free.
- Cut in the butter until the mixture is crumbly and holds together when pressed.
- Press evenly into the prepared pan.
- Bake in the centre of a 325F (160C) oven until lightly and evenly golden and firm to the touch, about 25 minutes.
- Remove from the oven and reduce the oven heat to 300F (150C).
- Filling:
- While the base is baking whisk the eggs just until the whites and yolks are combined. Do not whisk until frothy.
- Whisk the sugar into the eggs until smooth.
- Whisk in the lemon juice and lemon rind.
- Gently whisk in the flour until just combined.
- Pour over the hot crust.
- Bake in the centre of the oven until the filling is set and does not jiggle when the pan is gently wiggled, about 30 to 40 minutes.
- (MAKE-AHEAD: Cover and store in the refrigerator for up to 3 days.)
- When ready to serve remove from refrigerator about 30 minutes before serving.
- Cut into squares and dust with icing sugar.
- Serve with fresh fruit or whipped cream if desired.
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Thanks for posting this recipe. I want to serve lemon bars as a part of my dessert offerings on Christmas Day, so I’m especially grateful that I just happened upon your blog as you commented on the Gallivance one. I don’t know what icing sugar is, so if you have a minute, would you please let me know on my blog: http://ohtheplaceswesee.com
Thanks. And Merry Christmas!
A fabulous dessert any time the year!