0 recipes from contoocook and beyond


For the crust:
l cup all purpose flour
l/4 cup confect. sugar
l stick cold butter, cut into bits
For the filling:
2 tbsps. fresh lemon juice
l/2 tsp. freshly grated lemon zest
2 large eggs, beaten lightly
l cup sugar
2 tbsps. all purpose flour
l/2 tsp. baking powder
For the glaze:
3/4 cup confect. sugar
l/2 tsp. vanilla
l tbsps. butter, softened
l tbsps. milk
Make the crust: Prehat oven to 350. In a bowl whisk together the
flour and confect. sugar, add the butter and blend the mixture until
it resembles coarse meal. Press mixture evenly onto the bottom of a
greased 9″ square baking pan and bake it in the middle of the oven
for l5 mins. or until it is golden.
Make the filling: In a bowl whisk together lemon juice, the zest,
eggs, sugar, flour and baking powder, whisking until the filling
is combined well.
Pour the filling over the prepared crust and bake the confection in
the middle of the oven for 25 mins. Let the confection cool in the
pan set on a rack and chill it, covered, for at least 3 hrs. or
Make the glaze: In a bowl with an electric mixer veat together the
confect. sugar, vanilla and butter, add the milk, and beat the glaze
until it is smooth.
Transfer the glaze to a heavy duty resealable plastic bag and cut a
small opening with scissors in one corner of the bag. Drizzle the
glaze over the cake in a decorative pattern, let the cake stand
until the glaze is set, and cut it into 48 squares.
Makes 48 lemon squares.
Gourmet May l993

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