"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
- 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
- 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
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.
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.
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