May 14, 2008

hip to be square

i don't know what's gotten into me as of late... i mean, i love to bake, but this week is getting crazy. cookies. db challenge completed (check back on the 28th!). ice cream. and now lemon squares. i had some lemons left over in the fridge that needed to be used up so as i was moving my books around i found one of my martha stewart kids magasines. on the cover: lucious lemon squares. mmm sounds good. i rushed to get it completed for when the kids where home from school, and the procrastinator in me left it to the last possible second- i pulled them out of the oven and we left to get ella from school.
i only had 3 lemons and it was definetly enough juice, i'm just feeling like i should have added the zest from one of those lovely organic lemons to give the squares that extra kick it needed. still very good.
lemon squares

martha stewart kids magasine 2004

Makes about two dozen 2-inch squares
FOR THE CRUST
1 3/4 cups all-purpose flour
12 tablespoons (1 1/2 sticks) unsalted butter, frozen
3/4 cup confectioner's sugar, plus more for dusting
3/4 teaspoon salt
FOR THE FILLING
4 large eggs, lightly beaten
1/4 cup whole milk
3 tablespoons all-purpose flour
1 1/3 cups granulated sugar
3/4 cup freshly squeezed lemon juice, (about 4 lemons)
1/4 teaspoon salt



Preheat oven to 350 degrees. Butter a 9-by-13-inch glass baking dish; line dish with waxed paper.
Make crust: An adult should grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.
Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.
Meanwhile, make filling: In a large (1 quart) liquid measuring cup, whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
An adult should remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. An adult should remove dish from the oven. Let cool completely on a wire rack.
Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.

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