The whole lemon squares idea began this weekend when Michael exclaimed that he wanted those tea lemon bars that Kim made for us a few months ago. And as soon as he said it, I was hungry for them too. I used a recipe slightly adapted from the Gingered Whisk to get started.
These are simple to put together -- just remember they will need some time to cool before serving. They are tart with a sweet crust and could compliment other desserts instead of overpowering like other lemon recipes often do.
Enough chitchat though, you need to get working on these.
These are simple to put together -- just remember they will need some time to cool before serving. They are tart with a sweet crust and could compliment other desserts instead of overpowering like other lemon recipes often do.
Enough chitchat though, you need to get working on these.
Here's what you'll need...
For the crust:
Cooking spray
1 1/4 cup flour
1/3 cup powdered sugar
1 Earl Grey tea bag
1/8 tsp salt
8 TBSP chilled butter, cut into pieces
For the filling:
1/4 cup fresh lemon juice
1 Earl Grey tea bag
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
2 tsp lemon zest
3 eggs
1 tbsp powdered sugar
For the crust:
Cooking spray
1 1/4 cup flour
1/3 cup powdered sugar
1 Earl Grey tea bag
1/8 tsp salt
8 TBSP chilled butter, cut into pieces
For the filling:
1/4 cup fresh lemon juice
1 Earl Grey tea bag
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
2 tsp lemon zest
3 eggs
1 tbsp powdered sugar
Let's get started...
1. Preheat the oven to 350 degrees. Line an 8x8 glass or metal baking dish with greased parchment paper that hags over the edges about 2 inches.
2. Start by preparing the crust. Combine flour, sugar, tea leaves from bag, and salt. Add butter and mix with your hands until the mixture is in crumbled pieces.
3. Press crumbled pieces into baking dish. Bake for about 20 minutes, until lightly browned.
1. Preheat the oven to 350 degrees. Line an 8x8 glass or metal baking dish with greased parchment paper that hags over the edges about 2 inches.
2. Start by preparing the crust. Combine flour, sugar, tea leaves from bag, and salt. Add butter and mix with your hands until the mixture is in crumbled pieces.
3. Press crumbled pieces into baking dish. Bake for about 20 minutes, until lightly browned.
4. While the crust is baking, start working on the filling. Heat lemon juice in the microwave on high for 30 seconds.
5. Mix tea leaves from bag in the lemon juice, cover, and steep for about 10 minutes.
6. Separately, combine flour, sugar, and baking powder.
7. Add eggs and zest to the lemon juice.
8. Whisk wet ingredients to flour, sugar, and baking powder until well blended.
9. Pour filling over baked crust. Bake for 25 minutes or until filling is set.
10. Cool on wire rack.
11. Sift powdered sugar over lemon squares and serve.
5. Mix tea leaves from bag in the lemon juice, cover, and steep for about 10 minutes.
6. Separately, combine flour, sugar, and baking powder.
7. Add eggs and zest to the lemon juice.
8. Whisk wet ingredients to flour, sugar, and baking powder until well blended.
9. Pour filling over baked crust. Bake for 25 minutes or until filling is set.
10. Cool on wire rack.
11. Sift powdered sugar over lemon squares and serve.
Then go play some Scrabble and eat some more squares. Enjoy.
