Last weekend, Lee brought home a bunch of fresh lemons from one of his clients. My first thought was ironic - what do you want me to do? Make lemonade? "When life hands you lemons...blah, blah, blah." Instead, I pulled out my Williams-Sonoma dessert cookbook (hardly been touched) and found a recipe for Lemon Curd Squares. They were really easy and taste delicious. The most time consuming parts were squeezing the lemons and waiting for the crust to cool before pouring in the curd mixture.
Ingredients:
For the crust:
* 1 cup all-purpose flour
* 1/3 cup granulated sugar
* 1/2 tsp. salt
* 1/8 tsp. ground cinnamon
* 8 Tbs. (1 stick) cold unsalted butter, cut into
1/2-inch pieces
For the filling:
* 3/4 cup granulated sugar
* 2 Tbs. all-purpose flour
* Pinch of salt
* 1 tsp. finely grated lemon zest (optional)
* 3 eggs, at room temperature
* 1/2 cup fresh lemon juice
* 3 Tbs. heavy cream
* Confectioners’ sugar for dusting (optional)
Directions:
To make the crust, preheat an oven to 350°F. Lightly grease an 8-inch square baking dish, preferably glass.
In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and pulse until the dough forms moist crumbs and sticks together when pinched, about 1 minute. There should be no trace of dryness. Press the dough into the bottom and 1 inch up the sides of the prepared baking dish, lightly flouring your fingertips if necessary to prevent them from sticking. Bake the crust until pale golden, 20 to 22 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.
To make the filling, in a bowl, whisk together the granulated sugar, flour, salt and lemon zest. Add the eggs, lemon juice and cream and whisk until just blended. Carefully pour the mixture over the baked crust.
Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 20 minutes, or longer if using a metal pan. Transfer the pan to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the crust from the sides, then let cool completely.
Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners sugar over the bars.
Makes 12 bar cookies.
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