The Precise Kitchen Elf's Meyer Lemon Squares

"Mom," said the Precise Kitchen Elf, "I signed up to bring lemon squares for my English class potluck on Thursday."

Okay, remind me to get everything out for you on Wednesday.

So, last night, he took a break from studying for finals to make a triple batch of lemon squares. One batch went to his potluck; a second batch went to work with Jake; and the final batch stayed home.

I haven't tried them, but I got an email from Jake's boss that read: "Your lemon bars..... Nailed it! The ratio of lemon to crust is perfection. Truly made my morning. Thank you!!!!!"

Ingredients makes two 9" x 13" pans

Crust

4 C flour
1 C organic powdered sugar
1-1/2 C butter (3 sticks), cold and cubed
2 to 3 T cold water
2 to 3 T limoncello or gin (or more water if you don't want to use alcohol)
zest from 2 organic Meyer lemons
ground almonds, as needed

Topping

8 eggs
2 C organic granulated sugar
1/2 C flour
1 t baking powder
zest from 2 to 3 organic Meyer lemons
1 C freshly squeezed lemon juice
organic powdered sugar for serving

Procedure

Crust

Preheat oven to 350 degrees F.

In a food processor, pulse the flour with the sugar and lemon zest. Add the butter cubes and pulse until chunks the size of small peas form. Pour in cold water and limoncello, alternating 1 T at a time. Pulse between each addition till the dough comes together in a ball.

Press the dough into two baking dishes, sprinkling the top with ground almonds to prevent it from sticking to your hands.

Bake for 20 minutes until golden brown. In the meantime, make the topping.

Topping

To make the lemon layer, whisk together the eggs, sugar, flour, baking powder, lemon zest, and lemon juice in a bowl till smooth and combined.

Pour lemon mixture over the cooked base.

Bake for another 25 minutes. Leave to cool.

Before serving, sprinkle with powdered sugar. Slice into squares.

I did send off an email to the English teacher - in case R forgets to mention - that there are nuts in the crust. Hopefully there are no nut allergies, but if so, at least they have been warned.

Comments

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

Fall Break, Oahu, October 2017 For June, I am hosting Food'N'Flix , the movie-watching, food-making group rallied by Heather of All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday. My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...

Culinary Adventures with Camilla

Search This Blog