Let me describe why this recipe is worth your time, especially when you are out to try a new pastry recipe as a beginner.
This pastry is not difficult to assemble, all you need is a special tool called the Pastry Blender. Even if you do not know how to do so, you can do it with a food processor ( the easiest way out ) or two forks. Honestly though, I have no idea how to do the two forks method yet so I would suggest you to Google that for now.
Next, no matter how ugly your pastry turns out to be, the lemon layer will be covering them! No matter how ugly your lemon layer will be, your powdered sugar layer will be covering them. You can never lose here can you? Unless you have an ugly powdered sugar layer, but how is that possible? I will be awaiting for someone to prove me wrong!
Flavourwise, one of my clear favourites and this dessert popularity with my family and friends speak volumes! It is the dessert you will go to whenever you still want to satisfy your sweet tooth, or if you will still want to bake but hey, I don’t want something too sweet! Well this is the recipe for you.
Do watch the video for any clarifications of the instructions ( I believe in visuals! ) and even if you are still unclear or have any queries, feel free to approach me!
Simple Lemon Squares
by Javier Tan March-2-2018
These Lemon Squares are tangy, with a nice balance of slight sweetness, nested upon a nice crumbly, buttery layer of pastry. An absolute favourite of people around me, and it will be yours too!
For the Crust:
- 125g or 1/2 Cup + 2 Teaspoons Unsalted Butter, Cold and chopped into Cubes
- 90g or 3/4 Cup Plain / All Purpose Flour
- 28g or 1/4 Cup Powdered Sugar
- 28g or 1/4 Cup Cornstarch / Cornflour
- 1.4 or 1/4 Teaspoon Table Salt
For the Lemon Mixture:
- 3 Large Eggs, weighing 60g inclusive of shell, Room Temperature
- 75g or 1/4 Cup + 1 Tablespn Lemon Juice ( about two lemons )
- 133g or 2/3 Cup Granulated White Sugar
- 30g or 1/4 Cup Plain / All Purpose Flour (Optional: Sifted )
- Lemon Zest from 1 Lemon
- Preheat your oven to 180 degrees C / 350F and line your 8″ x 8″ baking tray with parchment paper.
- Prepare the crust. Combine the dry ingredients (cornstarch, plain flour, table salt, sugar) of the crust in a large bowl. Mix until well distributed.
- Add in the cold, cubed butter and using a pastry blender / food processor or two forks, cut the butter into the dry ingredients. Work fast to minimize melting of butter.
- Once it resembles coarse crumbs, transfer it to the baking tray.
- Flatten the coarse crumbs to form an even layer. It is alright to go a little up the sides of the pan.
- Bake the crust for 17-19 minutes. Meanwhile, prepare the lemon filling.
- For the lemon filling, combine together the three eggs and sugar, mixing together until all sugar has dissolved.
- Then, proceed to add in the lemon juice, zest and plain flour (sifted for an easier job) and whisk until all flour has dissolved. This will take a couple of minutes, and do actively destroy the lumps of flour if any.
- When the crust is lightly golden brown, give the lemon mixture a last good mix and pour it into the crust.
- Bake for another 18-21 minutes until the lemon mixture is no longer liquid-y.
- Let it cool at room temperature for about 5-10 minutes, and then an hour in the refrigerator. Remove the baking tray and minimize condensation for a crunchier crust.
- Serve when ready! You can top it off with powdered sugar 5 minutes before serving as well.
- Prep time: 30 mins
- Cook time: 40 mins
- Total time: 1 hour 10 mins
- Yield: 1 8″ x 8″ Tray
- You can keep them stored in the refrigerator for up to three days.
- Keep yourself updated with the recipes I create by following my social media accounts!
- For any questions, feel free to ask me or watch the video above for clarification :)|
- If you enjoy this recipe a lot, feel free to link back to the recipe or give me a mention or tag me on your social media platforms, I will be deeply honoured!
With Much Love,