With the summer weather oddly sticking around, I’m still in the mood for light, summery treats!
I know with it being nearly October we should be knee deep in cloves, nutmeg, pumpkin and mulled wine, but I’m still feelin’ lemon, orange, and peach sangria!
Lemon squares are my husband’s go-to for sweet and I typically only make them once or twice a year for his birthday and special occasions. Over the years I have been adapting the recipe to suit my (and my husbands) need of extreme lemony goodness without being too tart or too sweet.
The dietitian in me has played around with the sugar content, the unorganized human in me has played around with the fats (what do you use when you have no butter??) and the lemon lover in the both of us has up’d the lemon content… a lot.
Lovely Lemon Squares
- 1/2-3/4 cups butter softened (becel olive oil or a light tasting oil is also an option, olive oil is not)
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 4 eggs
- ¾ cup granulated sugar
- 3 tablespoons finely grated lemon zest
- 1/2 cup lemon juice
- 2 teaspoons lemon extract (this adds the extra lemony goodness)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons icing sugar (for dusting)
Base: In a bowl, beat together butter (or oil), sugar and salt until light and fluffy; stir in flour in 2 additions. Press into parchment paper–lined 8 X 8 square pan. Bake in 325F (160C) oven until golden, 35 to 40 minutes. Let cool on a rack.
Lemon Curd: In a bowl, beat eggs with sugar until pale and thickened; beat in lemon zest, lemon juice, and lemon extract. Stir in flour and baking powder. Pour over base, spreading evenly.
Bake 325F (160C) oven until center is set but still jiggly, 20 to 25 minutes. Let cool on a rack. Dust with icing sugar. Cut into squares.
What’s your family favourite??