Difference between revisions of "Recipes/Lemon squares"
A fragment of the Garden of Remembering
< Recipes
(Created page with "=== Ingredients === * 2 cups all purpose flour * 1 cup butter * .5 cups powdered sugar * 4 eggs * 2 cups sugar * 1 teaspoon baking powder * .5 teaspoon salt * 5 teaspoons le...") |
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* 2 cups all purpose flour | * 2 cups all purpose flour | ||
* 1 cup butter | * 1 cup butter | ||
* .5 cups powdered sugar | * 0.5 cups powdered sugar | ||
* 4 eggs | * 4 eggs | ||
* 2 cups sugar | * 2 cups sugar | ||
* 1 teaspoon baking powder | * 1 teaspoon baking powder | ||
* .5 teaspoon salt | * 0.5 teaspoon salt | ||
* | * 0.25 cups teaspoons lemon juice | ||
* 1 teaspoon lemon zest | * 1 teaspoon lemon zest | ||
=== Directions === | === Directions === | ||
Heat oven to 350F. Mix thoroughly flour, butter, and powdered sugar. Press into ungreased baking pan, 9x13x2 inches, building up a .5 inch edge. | Heat oven to 350F. Mix thoroughly flour, butter, and powdered sugar. Press into ungreased baking pan, 9x13x2 inches, building up a 0.5 inch edge. | ||
Bake 20 minutes. | Bake 20 minutes. | ||
Beat remaining ingredients about 3 minutes until light and fluffy. Pour over hot crust. Bake about 35 minutes longer (25 for half batch), or just until no imprint remains when touched lightly in centre. Cool and cut into squares. | Beat remaining ingredients about 3 minutes until light and fluffy. Pour over hot crust. Bake about 35 minutes longer (25 for half batch), or just until no imprint remains when touched lightly in centre. Cool and cut into squares. | ||
== NOTES == | |||
# Original amount of 5 tsp lemon juice is not enough; may have been a transcription error. 1 cup lemon juice is too much. Still not tested, but a quarter to a half cup for a full batch is probably about right. | |||
# Make sure lemon juice hasn't gone bad, and/or lemons used have any flavour to begin with. Maybe make some test lemonade? | |||
# More than 2 tbsp lemon zest may be a bit much, but generally the more the better. | |||
# When using fresh lemons, seems to take about two for a full batch. | |||
# Base falls apart a lot, might be worth adding something (egg?) to bind it more. Filling tends to be really sticky, might be worth adding something (butter?) to mellow it out. | |||
[[category:Recipes]] | [[category:Recipes]] | ||
Latest revision as of 16:05, 28 June 2023
Ingredients
- 2 cups all purpose flour
- 1 cup butter
- 0.5 cups powdered sugar
- 4 eggs
- 2 cups sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.25 cups teaspoons lemon juice
- 1 teaspoon lemon zest
Directions
Heat oven to 350F. Mix thoroughly flour, butter, and powdered sugar. Press into ungreased baking pan, 9x13x2 inches, building up a 0.5 inch edge.
Bake 20 minutes.
Beat remaining ingredients about 3 minutes until light and fluffy. Pour over hot crust. Bake about 35 minutes longer (25 for half batch), or just until no imprint remains when touched lightly in centre. Cool and cut into squares.
NOTES
- Original amount of 5 tsp lemon juice is not enough; may have been a transcription error. 1 cup lemon juice is too much. Still not tested, but a quarter to a half cup for a full batch is probably about right.
- Make sure lemon juice hasn't gone bad, and/or lemons used have any flavour to begin with. Maybe make some test lemonade?
- More than 2 tbsp lemon zest may be a bit much, but generally the more the better.
- When using fresh lemons, seems to take about two for a full batch.
- Base falls apart a lot, might be worth adding something (egg?) to bind it more. Filling tends to be really sticky, might be worth adding something (butter?) to mellow it out.
