I haven’t shared anything sweet in a while. I made some lemon squares for my dad’s bday. He’s a sucker for lemon squares…get it? Hahaha!
They were good, but quite tart. He’s a healthy guy so I thought he would appreciate that Cooking Light had paired down the sugar and butter in this one. Without futher ado, I give you
3 2/5 ounces all-purpose flour (about 3/4 cup)
1/4 cup powdered sugar
3 tablespoons pine nuts, toasted and coarsely chopped
1/8 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
2 tablespoons canola oil
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon rind
1/2 cup fresh lemon juice
2 large eggs
1 large egg white
2 tablespoons powdered sugar
Directions by cooking light:
Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1/4 cup powdered sugar, pine nuts, and salt in a food processor; pulse 2 times to combine.
Add butter and canola oil. Pulse 3 to 5 times or until mixture resembles coarse meal. Place mixture into the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray; press into bottom of pan.
Bake at 350° for 20 minutes or until lightly browned. Reduce oven temperature to 325°.
Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325° for 20 minutes or until set. Remove from oven, and cool completely in pan on a wire rack. Cover and chill for at least 2 hours. Sprinkle squares evenly with 2 tablespoons powdered sugar.
These are their words, not mine. I was a nincompoop (why yes, spellcheck does knows that word and corrected it for me) and didn’t read through the whole recipe carefully first. This means I missed the memo that I was to toast the pine nuts. It was fine but the squares would have had 10x the nuttiness if I toasted the pine nuts.
Also ½ cup of fresh lemon juice doesn’t help. I juiced 2 large lemons and didn’t quite get ½ cup. Go with 3 lemons or have some bottled lemon juice to top it off. Do you know the trick to roll them around with some pressure to get the most possible juice? Roll with the meat of your hand while admiring your edgy nail polish and while applying pressure. (It is prob not edgy anymore now that I said that, right?)
If I haven’t given enough credit where credit was due, this recipe (in it’s entirety came from Cooking Light just like the prior 3 links)