I'll admit it. I HATE baking! Between measuring ingredients and the inability to taste the food while I'm cooking, I find baking tedious and frustrating. I like to have control of my cooking. The problem is, we all know that nothing beats the taste (and smell) of homemade treats. A few weeks ago I attended a work event where they served lemon squares and I was reminded of how delicious a zesty lemon square is. After searching for a recipe that was easy enough for a self-proclaimed non-baker like me, I came across this recipe that was published in Canadian Living. The lemon curd is tart without being too sour and the shortbread-like crust is perfectly buttery. For my first try, these lemon squares were pretty darn good.
Ingredients
For the crust:
3/4 cups butter softened
1/2 granulated sugar
1/4 tbsp salt
2 cups all-purpose flour
Lemon curd filling:
4 eggs
1 1/2 cups granulated sugar
2 tbsp finely grated lemon zest
1/2 cup lemon juice
1/4 all-purpose flour
1 tsp baking powder
2 tsp icing sugar
Instructions
For the crust:
In a bowl, beat together butter, sugar and salt until light and fluffy
Stir in flour in 2 additions
Press into parchment paper-lined 13x9-inch (3.5 L) cake pan
Bake in 325F oven until golden (35 to 40 minutes)
Let cool on rack
Lemon curd filling:
In bowl, beat eggs with sugar until pale and thickened
Beat in lemon zest and lemon juice
Stir in flour and baking powder
Pour over base, spreading evenly
Bake 325F oven until centre is set but still jiggly (20 to 25 minutes)
Let cool on rack
Dust with icing sugar and cut into squares