Tangy Lemon Squares
From jo_jo_ba 12 years ago
- 110 minutes to make
- Serves 20
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. Thanks to the zest and juice of 6 lemons, these bars are definitely not lacking in tartness or citrus flavour! The custard has less sugar than your standard lemon bar and tastes refreshing and bright, without any allusion to the eggy base. Read more Bring a pan to the next picnic or bakesale and watch it disappear! See less
Ingredients
Base
- 1/4 cup granulated sugar shopping list
- 1 cup flour shopping list
- 3.5 oz non-hydrogenated shortening shopping list
- zest of 1 lemon shopping list
- 1/2 tbsp lemon juice shopping list
- 1 egg white, for glazing shopping list
Topping
- 4 eggs shopping list
- 1 egg yolk shopping list
- 1 1/4 cup superfine (instant dissolving) sugar shopping list
- zest of 5 lemons shopping list
- 1 tbsp all purpose flour shopping list
- 1 tbsp custard powder (like Bird's) shopping list
- pinch salt shopping list
- 3/4 cup fresh lemon juice (about 6 lemons) shopping list
How to make it
- Preheat the oven to 350F and generously grease an 8" square pan.
- In a coffee grinder, process the sugar to a fine powder. Add to a bowl with the flour and nutmeg.
- Add the shortening and blend with a fork or pastry blender until crumbly, then add the vanilla and water and mix until the dough comes together.
- Press into the bottom of the pan and brush generously with the egg white.
- Bake 25 minutes. Remove from oven (leave oven on) and place into the freezer for 30 minutes.
- Meanwhile, in a large bowl, beat together the eggs, egg yolk, sugar, lemon zest, flour, custard powder, salt and lemon juice.
- Pour onto the base.
- Bake for 35-40 minutes, until the top is set and golden.
- Cool to room temperature, then cover and chill overnight before cutting and serving.
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