These delicious lemon squares from Martha Stewart deliver a cool and energizing tang, perfect for your next outdoor summer soiree: LEMON SQUARES 3/4 cup all-purpose flour (spooned and leveled) 1/3 cup confectioners’ sugar, plus 1 tablespoon for sifting 1/4 cup cornstarch 1/4 tsp. salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces For the lemon filling: 4 large eggs 1 cup granulated sugar 2/3 cup fresh lemon juice, strained of seeds 1/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. salt Preheat oven to 350 degrees, with rack in center. Coat a 8-inch or 9-inch square baking pan with cooking spray; line pan with two crisscrossed rectangles of parchment paper, folding excess to hang over sides. To make the crust: In a food processor, pulse flour with confectioners’ sugar, cornstarch and salt. Add butter; pulse until mixture resembles coarse crumbs. (If you don’t have a food processor, you can make the crust by mixing together the dry ingredients in a large bowl, and then rubbing in the butter with your fingers.) Press into bottom and 3/4 inch up sides of prepared pan. Refrigerate 15 minutes. Bake until crust is lightly browned, 20 minutes. Let cool slightly in pan. Reduce oven heat to 325 degrees. Meanwhile, make the lemon filling: In a bowl, beat eggs with an electric mixer until thick. Beat in granulated sugar, lemon juice, flour, baking powder, and salt. Pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature; refrigerate about 1 hour. Using paper overhang as an aid, lift square from pan. Sift remaining tablespoon confectioners’ sugar over the top. Cut into 16 squares. Refrigerate until serving if serving outdoors. — Adapted from a recipe on Marthastewart via Austin American-Statesman
Posted on: Sun, 13 Jul 2014 15:00:00 +0000
Trending Topics
Recently Viewed Topics
© 2015