Monday, December 12, 2011

Lemon Squares

This is one of my mom's more recent recipes.  I love tart, lemony flavours, so this one got added to my Christmas list pretty quickly.

The Cast
1 cup flour
1/4 cup white sugar
1 /2 unsalted butter, softened

1/3 cup seedless raspberry jam

2 eggs. beaten
1 pkg Shirriff lemon pie filling
1/2 cup ground almonds

1/4 cup sliced almonds

Preheat oven to 350 F.
Mix softened butter and sugar, then add flour until it all holds together.
 Plop blobs of dough into a parchment lined 8x8 pan until even dispersed. (My pics are of 9x13 pans, but rest assured that the recipe I have here works best for 8x8 pans.  When you have to make 210 Lemon Bars, you figure out how to make it in the biggest pan possible.)
With your finger tips, press the dough down until it is evenly covering the pan.
 Bake at 350 F for 15 minutes until just browning on the edges.  Allow it to cool for a few minutes, then spread jam evenly over the shortbread crust.

 Set pan aside.  Beat eggs (you'll need two...  You're working with an 8x8 pan, remember?) until they have some air incorporated into them.

 Mix in ground almonds and Shirriff lemon pie filling until combined.
 Pour over the shortbread and jam.
 Sprinkle with sliced almonds.  Bake again at 350 F for 20-25 minutes until set and firm to the touch.
Allow these to completely cool before cutting them.  Cut into 25 squares (or 16 if you're feeling indulgent) and enjoy!

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