Monday, March 29, 2010
spring has sprung
we had the ceiling fan on today and it was about 78 degrees outside.
praise the LORD!
to celebrate the season one step closer to summer, my friends and i made some lemon squares last night.
while i was cutting and dusting them with powdered sugar i had my doubts that they would live up to my mom's lemon squares.
when i was little, i always requested this tasty treat when it was our turn to bring snack after my soccer games.
i can remember being on the field, the game was still being played and i would be yelling at my teammates as we ran past each other "we brought lemon squares for snack!!"
i am totally serious.
i was that passionate about those squares!
i was very happy with the results of the ones we baked up last night.
they are not my mom's lemon squares but they were good!
the crust was about equal in thickness to the lemon filling.
they definitely satisfied my need for some lemony action.
i served them warm which was a nice change.
i usually have them at room temperature or chilled.
these would be a great treat for an Easter brunch.
2 sticks (8 ounces) butter, at room temperature
2 cups flour
1/2 cup confectioners' sugar
4 beaten eggs
2 cups sugar
4 tablespoons flour
1/3 cup lemon juice
1 tablespoon finely grated lemon peel
Place oven rack in the middle position and preheat to 325°. Cream together butter, 2 cups flour and 1/2 cup confectioners' sugar. Pat into ungreased 13x9x2-inch pan. Bake in preheated oven for 18 to 20 minutes.
While crust is baking, blend together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon peel together with an electric mixer until smooth. Once crust has finished baking pour lemon mixture on top. Return to oven and bake at 325° for 20 minutes.
Remove from oven and allow to rest for about 10 minutes.
With a knife loosen the edges, cut into squares and sift confectioners' sugar over the top while still warm.
Serve warm, at room temperature or chilled.