Sunday, November 28, 2010

Lemon Curd Squares

Lemon Bars

Way back in September, it was the hubby's birthday. The hubby had recently said something along the lines of "lemon is my favorite dessert" and my Williams Sonoma cookbook had a recipe for lemon curd squares that I had been wanting to try. When the stars align like that I don't ask any more questions, I just start baking.

Makes 1 8" x 8" pan (12 small squares)

1 cup + 2 tbsp flour
1 1/4 cup sugar
1/2 tsp salt
1/8 teaspoon cinnamon
1/2 cup butter
1 tsp lemon zest
3 eggs
1/2 cup fresh lemon juice
3 tbsp heavy cream
powdered sugar for dusting (optional)

PREHEAT the oven to 350F
SET eggs on counter to come to room temperature
LIGHTLY BUTTER 8" x 8" pan

COMBINE 1 cup flour, 1/2 cup sugar, salt and cinnamon in food processor
PULSE briefly to blend
CUT butter into 1/2 pieces
ADD butter to flour mix
PULSE until dough forms moist crumbs, sticking together when pinched
PRESS dough into prepared pan
BAKE until lightly golden, 20-22 minutes

REDUCE oven temperature to 325F

WHISK together remaining 3/4 cup sugar, 2 tbsp flour, and 1 tsp lemon zest
ADD eggs, lemon juice, and cream
WHISK until just blended
POUR over cooled crust

BAKE until filling is almost set, it should still jiggle slightly when the pan is shaken, about 20 minutes

DUST with powdered sugar just prior to serving


My Thoughts
1. These were amazing! Deliciously lemony without being overly tart. An absolute keeper.

2. They kept long enough in the fridge for us to devour the entire pan. Which didn't take very long at all. You will want to keep these in the fridge since otherwise the lemon part will spoil quickly.

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