Introduction: Lemon Squares
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About: I play the banjo and the cello, and I fence. nuff said
If you like lemons, try this recipe!
Even if you don't like lemons try this recipe!
It's really good!
Basically, this is a kind of simple recipe, depending on your expertise.
It takes about one hour to make(maybe more), but it's worth it.
Also, I just wanted to say: I based this recipe off Diana Rattray's, but I modified it, and added some hints and tips. I just said that so no one would try to sue my pants off.
sorry if some of the pictures are a bit blurry.- I was having camera problems............
Finally, I wanted to tell everyone that this is my first Instructable!! YYYYYAAAAAYYYYYY!!!!!!!!!!!!!!!!!!
Even if you don't like lemons try this recipe!
It's really good!
Basically, this is a kind of simple recipe, depending on your expertise.
It takes about one hour to make(maybe more), but it's worth it.
Also, I just wanted to say: I based this recipe off Diana Rattray's, but I modified it, and added some hints and tips. I just said that so no one would try to sue my pants off.
sorry if some of the pictures are a bit blurry.- I was having camera problems............
Finally, I wanted to tell everyone that this is my first Instructable!! YYYYYAAAAAYYYYYY!!!!!!!!!!!!!!!!!!
Step 1: Gather Ingredients and Turn the Heat Up!
Ingredients: 8 oz. butter ( 2 sticks)( you might want to melt the butter to make it easier to stir.)
2 cups all purpose flour
1/2 cup confectioners sugar
4 eggs, beaten
2 cups sugar
4 tablespoons flour ( "wait a minute, you already said flour!"- Yes, I did already say flour, and no it's not a typo that there's flour 2 times. the first 2 cups are for the crust, the 4 tablespoons are for the filling- it makes more sense as you read on)
1/4 cup lemon juice ( it helps the juice come out if you roll the lemon around-hard- on a counter top, also you might want to use a strainer over the container you're squeezing the juice into because you don't want any pulp)
1 tablespoon finely grated lemon peel (this is for flavor as well as to help keep everything else together)
sifted confectioners sugar ( again, the first 1/2 cup is for the crust, the sifted sugar is to garnish on top)
While you are gathering your materials you might want to preheat the oven to 325 degrees F, so you don't have to wait for it.
2 cups all purpose flour
1/2 cup confectioners sugar
4 eggs, beaten
2 cups sugar
4 tablespoons flour ( "wait a minute, you already said flour!"- Yes, I did already say flour, and no it's not a typo that there's flour 2 times. the first 2 cups are for the crust, the 4 tablespoons are for the filling- it makes more sense as you read on)
1/4 cup lemon juice ( it helps the juice come out if you roll the lemon around-hard- on a counter top, also you might want to use a strainer over the container you're squeezing the juice into because you don't want any pulp)
1 tablespoon finely grated lemon peel (this is for flavor as well as to help keep everything else together)
sifted confectioners sugar ( again, the first 1/2 cup is for the crust, the sifted sugar is to garnish on top)
While you are gathering your materials you might want to preheat the oven to 325 degrees F, so you don't have to wait for it.
Step 2: Gather Other Materials
These are the things you need that aren't food.
Oven: preheated to 325 degrees F.
medium sized mixing bowl- big enough to hold about 5 cups
larger mixing bowl- big enough to hold about 8 cups. (you could probably just stick with the 5 cup bowl for both crust and filling, but I use a bigger bowl for the filling because I splash when I stir.)
ungreased, rectangular pan, about 13 inches long, 9 inches wide, and 2 inches deep( it can be deeper if you want.)
measuring utensils (measuring cups, and measuring spoons- for measuring ingredients-duh)
stirring spoon
lemon zester, or if you don't have one you could use a cheese grater with really small holes
flour sifter (for confectioners sugar), or if you don't have one you could just loosen the sugar in a bowl and sprinkle it on top of the squares.
cutting board and knife(to cut lemons)
lemon juicer( or just squeeze it with your hand, whatever.
strainer (for the lemon juice. I don't know about you, but I don't like lemon seeds in my lemon bars-you might grow a lemon tree in your stomach)
Oven: preheated to 325 degrees F.
medium sized mixing bowl- big enough to hold about 5 cups
larger mixing bowl- big enough to hold about 8 cups. (you could probably just stick with the 5 cup bowl for both crust and filling, but I use a bigger bowl for the filling because I splash when I stir.)
ungreased, rectangular pan, about 13 inches long, 9 inches wide, and 2 inches deep( it can be deeper if you want.)
measuring utensils (measuring cups, and measuring spoons- for measuring ingredients-duh)
stirring spoon
lemon zester, or if you don't have one you could use a cheese grater with really small holes
flour sifter (for confectioners sugar), or if you don't have one you could just loosen the sugar in a bowl and sprinkle it on top of the squares.
cutting board and knife(to cut lemons)
lemon juicer( or just squeeze it with your hand, whatever.
strainer (for the lemon juice. I don't know about you, but I don't like lemon seeds in my lemon bars-you might grow a lemon tree in your stomach)
Step 3: Make the Crust!
In this step, you will make the crust ( thus the title "Make the crust!")
Okay, first, mix together the butter, the 2 cups of flour and the confectioner's sugar in the medium sized bowl.
Then, put this into the pan, and spread evenly.
Finally, bake the crust for 18-20 minutes, depending on your oven. ( you can make the filling while you wait for the crust to bake.)
Yay! done with the crust!!!!!!!
Okay, first, mix together the butter, the 2 cups of flour and the confectioner's sugar in the medium sized bowl.
Then, put this into the pan, and spread evenly.
Finally, bake the crust for 18-20 minutes, depending on your oven. ( you can make the filling while you wait for the crust to bake.)
Yay! done with the crust!!!!!!!
Step 4: Make the Filling!
In this step you will make the filling.
First, blend together the eggs, the sugar, 4 tablespoons of flour, the lemon juice, and the lemon peel.
Then pour this over the crust layer (after the crust has been baked of course).
Finally, bake this in the oven for 20-25 minutes.
First, blend together the eggs, the sugar, 4 tablespoons of flour, the lemon juice, and the lemon peel.
Then pour this over the crust layer (after the crust has been baked of course).
Finally, bake this in the oven for 20-25 minutes.
Step 5: Cutting the Squares!
I geuss it's kind of stupid to have a whole step dedicated to cutting the lemon rectangle into squares, but whatever.
First, sprinkle the confectioner's sugar evenly over the whole thing. ( it makes it look good, and adds texture and taste.)
Then cut around the edges of the pan so the crust doesn't stick to the pan.
Finally, cut the big square (rectangle) into mini squares so there's about 7 squares lengthways and 5 squares widthways.
First, sprinkle the confectioner's sugar evenly over the whole thing. ( it makes it look good, and adds texture and taste.)
Then cut around the edges of the pan so the crust doesn't stick to the pan.
Finally, cut the big square (rectangle) into mini squares so there's about 7 squares lengthways and 5 squares widthways.
Step 6: Garnish and Serve!
Now comes the part where you can get fancy.
You can come up with all kinds of variations for garnishing- it's not too hard.
Here are some pictures of some of my "creations"............
You can come up with all kinds of variations for garnishing- it's not too hard.
Here are some pictures of some of my "creations"............
Step 7: Clean Up, Some Tricks for Leftovers, and Variations!
Remember to clean up!
Here are some tips for leftover stuff.
If you have lemon halves, and don't know what to do with them,you can use them for garnishing ( see step 6) you can make lemonade with the leftover lemon and sugar,( there are plenty of good lemonade instructables out there, trust me.) you can make frozen lemon/lime cubes like Ingerson did, you can eat them (not advised) or you can come up with something yourself.
For variations, you can try lime bars- the same thing, but use lime juice and lime peel. If you can't decide between lemon and lime, you can even do a mix of lemon and lime- which is pretty good.
I think I even saw a recipe for grapefruit squares somewhere on the good ol' internet, so if you can find that...............
There's probably tons of other variations out there, so go find them, or make your own.
Any questions, comments, or concerns-contact me by leaving a comment.
I hope you enjoyed this-
bye
Here are some tips for leftover stuff.
If you have lemon halves, and don't know what to do with them,you can use them for garnishing ( see step 6) you can make lemonade with the leftover lemon and sugar,( there are plenty of good lemonade instructables out there, trust me.) you can make frozen lemon/lime cubes like Ingerson did, you can eat them (not advised) or you can come up with something yourself.
For variations, you can try lime bars- the same thing, but use lime juice and lime peel. If you can't decide between lemon and lime, you can even do a mix of lemon and lime- which is pretty good.
I think I even saw a recipe for grapefruit squares somewhere on the good ol' internet, so if you can find that...............
There's probably tons of other variations out there, so go find them, or make your own.
Any questions, comments, or concerns-contact me by leaving a comment.
I hope you enjoyed this-
bye
