Welsh Family Kitchen
Lemon Squares with Shortbread crust
Here is the previous recipe.
Ingredients:
Crust:
24 Lorna Doone Shortbridge cookies
1 stick Unsalted Butter at room temperature
Filling:
4 eggs
2 cups granulated sugar
6 Tablespoons Flour
6 Tablespoons Fresh Lemon juice
pinch of salt
Procedures:
Lightly grease a pan. The size is dependent on how thick you want the bars.
Make the crust by crushing the shortbridge cookies in a large bowl.
Cut in the butter and move it about with a spatula or spoon to make a crumbly mixture.
Press the mixture into the bottom of the pan.
Bake at 350o for 10 minutes.
To make the filling, whisk together the eggs, granulated sugar, salt, flour and lemon juice.
Pour this over the pre-baked crust and bake for 35-40 minutes longer, until golden brown.
We let the pan cool and then cut down the sides of the pan and invert over a plate.
With luck, the finished product will fall out of the pan onto the plate.
Flip again, right-side-up, and you can cut into squares/bars of whatever size you choose.
You can dust with more confectioners' sugar.
Notes:
2018-07-30: The first batch of this recipe.
2018-04-01: At Kate's request, we took a batch of the previous recipe to Wyomissing for Easter dinner.
2017-12-19: a batch of the previous recipe was made for Christmas
2017-09-15: At Kate's request we took a batch of the previous recipe to Wyomissing for the birthday weekend.
2017-04-14: Kate's request for Easter Dinner in Wyomissing.
08/04/2018
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