Saturday, May 24, 2008
La la la la Lemon
I have been craving lemony things lately. So when I saw a recipe for Creamy Lemon Squares in this months issue of EveryDay Food, I was all over it.
I love lemon squares, but I can be pretty critical about them. Too sweet? Not lemony enough? Crust too soggy or too hard?
Not only was this recipe simple, they were delicious. The crust was wonderful, a perfect texture and so tasty that it could stand up on its own. The filling calls for sweetened condensed milk (hence the name creamy lemon squares) and lots of freshly squeezed lemon juice. Perfectly rich and lemony.
Creamy Lemon Squares
1/2 c (1 stick) unsalted butter, room temperature
1/2 c powdered sugar
1/4 t salt
1 c all-purpose flour
4 large egg yolks
1 can (14 oz) sweetened condensed milk
3/4 c fresh lemon juice (about 3 large lemons)
Preheat oven to 350. Line bottom of 8-inch square pan with parchment paper (I did this, but will try w/o next time).
Make crust: Using an electric mixer, beat butter, sugar and salt until light and fluffy. Add flour and mix on low just until combined. Press dough into the bottom and 1/2" up sides of prepared pan; prick all over with fork. Bake until lightly golden, 15-20 min.
Make filling: In a large bowl, whisk together yolks, condensed milk and lemon juice until smooth. Pour over hot crust; return to oven and bake until filling is set, 25-30 min. Cool completely in pan. Refrigerate until filling is firm, about 2 hours or up to 3 days. Cut into 16 squares and dust with powdered sugar.