Monday, March 12, 2012

Meyer Lemon Squares

Spring Break is here!  I have my 3 little monkeys home for 2 glorious weeks AND I will be cooking and baking up a frenzy to quiet their bottomless bellies...  

I discovered Meyer lemons at my local grocery store so I immediately grabbed a $3 bag.  After reading 100 things to do with a Meyer lemon a while back, I had to try it and see what the hype was about.  So I made Meyer lemon curd and didn't like the horribly bitter aftertaste. I salvaged that mess by making ice cream with it.  Much better!  

I still had a few lemons left, so I made my favourite lemon square recipe, adapted from my Betty Crocker cookbook.  The juice was still tart, but it lacked that zesty lemony zing.  Meyer lemon juice is supposed to be less acidic than regular lemon juice. 

I don't like my desserts too sweet and too sour, so if you like a really zippy lemon square, you could double the lemon juice.  I cut down the sugar by 1/3 in the filling to get a light and smooth lemony filling on top of a crunchy, buttery shortbread crust. With the Meyer lemons, the squares turned out much sweeter but the family didn't get a chance to complain when they inhaled them for breakfast!

I just realized that I have made these for almost 20 years!  I usually double the recipe for a 9"x13" pan with great results.  They can also be made in advance and frozen for a month or so.  Definitely a recipe that my children would appreciate when they are old enough to make it themselves. 

Meyer Lemon Squares

1 cup all-purpose flour 
1/2 cup butter
1/4 cup powdered sugar

2/3 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar

Preheat oven to 350ºF.  Mix flour, butter and powdered sugar. Press in ungreased square pan, 8x8x2 or 9x9x2 inches, building up 1/2-inch edges. Bake crust 20 minutes.  

Beat granulated sugar, lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed about 3 minutes or until light and fluffy. Pour over hot crust. 

Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool; dust with powdered sugar. Cut into about 1 1/2-inch squares. 

Of course, I had to share them with an amazing friend, who just had her FOURTH baby girl a few weeks ago!

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  1. Oh yum! I didn't know you had a food blog, Mich!! Guess what I'm going to make now?? Yup - lemon bars!

  2. YUM! Let me know how long that batch lasts! To avoid disappointment, I always make mine in a 9x13 pan. ;)


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