I’m not sure what it is about the end of summer that strikes the Lemon obsession but I know it’s real. I can’t seem to get enough lemon. Now now, I’m not walking around my house sucking a lemon, Chris actually does that and it make my jaw hurt. I’m just loving the scent and taste of lemon in my teas, on salmon, and of course in my desserts. In an effort to appease my obsession, I experimented in my kitchen. I wanted a dessert that would tame the LEMON beast and yet not be overly sweet or overly tarty. I’m actually trying not to look at them right now because I’m afraid I’ll have no control and eat the whole pan of them. I did bring some of them to work and my coworkers just ate them right up. It’s always a good feeling when the things I make don’t taste like fire and charcoal.
I’m always a little wary (is that the right word?) when it comes to sharing my kitchen creations. Chris says it’s because I’m incredibly critical of myself. He’s probably right, but it’s still scary. I also have that personality where I’m constantly looking for ways to improve the things I make. So it goes without saying, if you guys have any tips or tricks to improve this recipe, let me know.
Anyways, these Lemon Squares are fairly easy to make and there really isn’t much to them. I recommend you make these when you have company over or else you will be sitting on your couch munching on these yummies and next thing you know you’ll be wondering why your yoga pants feel tighter.
- For the Shortbread Base
- 2 Cups flour
- ½ cup powdered sugar
- 1 cup butter
- 2 tsp Almond Extract
- Lemon Top
- 4 Large Eggs (beaten)
- 1⅔ cups white sugar
- ⅓ cup lemon juice
- ¼ cup flour
- ½ tsp baking powder
- Set the oven to 350
- For the shortbread cookie base: Mix the butter, flour and sugar together. I used my kitchenmaid stand mixer with paddle attachment for this. When the mixture starts to look more like a light dough add the almond extract and mixture some more.
- When mixed, press it into a pan. I used a 13x9 metal pan. I lined it with parchment paper and PAM Baking Spray. Yes it might be overkill but nothing was going to stop from me from getting my bars out of that pan.
- So when you are pressed the cookie dough into the pan, put it in the oven and let it bake for approximately 25 minutes or until golden brownish.
- While that is baking, put the whisk attachment on the kitchenAid mixer. Make sure you bowl is clean and dry before moving forward.
- Dry? GREAT! Now whisk the eggs for about 5-7 minutes. I really fluffed them up.
- While that's whisking away, mix the flour and baking powder in a separate bowl. Put that aside.
- Once the eggs are done whisking, they will be white and fluffy, add the sugar and lemon juice. mix for another minute or 2.
- Add the flour mixture to the egg mixture in thirds.
- Remove the pan with the shortbread cookie bottom from the oven when it is ready. You can let it cool if you want. I didn't...mostly because I'm impatient like that.
- Pour the lemon mixture on top of the shortbread cookie crust.
- Put the pan back in the oven and bake for another 20 to 25 minutes.
- Once baked, let cool. Then dust with a very generous amount of powdered sugar.
I hope you enjoy your lemon squares and the last weekend of the summer!
Happy Labour Day, Friends.