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Lemon Squares

This week's recipe is a variation on a family favourite. My aunt makes the most delicious lemon squares. These ones are nearly as good. The best part? Nearly all of the ingredients are available at the store. The remainder can be found at Sarnia Produce or at the Sarnia Farmers Market (open Wednesdays and Saturdays).
Shortbread Base: 3/4 cup all purpose flour (I used our gluten free flour)
1/4 cup cornstarch
1/2 cup icing sugar
1/4 tsp salt
1 stick unsalted butter, cold, cut into 1/2" cubes
Lemon Curd Topping:
3 large eggs
2 tbsp flour
1 tbsp lemon zest
1/2 cup lemon juice
1. Preheat oven to 350F. Grease an 8" square pan and line with parchment paper with overhang (so it can be lifted out once cooked).
2.Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand. Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges.
3. Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven.
4. While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
5. Once the base is golden, immediately pour the Lemon Curd on top, then bake for 20 minutes until the topping is set but still soft.
6. Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar).

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