These will keep in the fridge in a covered container for up to three days. Only then do I remove them from the pan (after I sprinkled them with powdered sugar). I then place them in the fridge for a few hours until they completely set. I finally found that I had my best success when I cut them once the bars reach room temperature. In the past, I struggled with how to cut them and keep them neat. At that point, remove your lemon squares.Ĭool your pan on a rack until they reach room temperature. Immediately pour the lemon filling over your crust and return it to the oven.īake for 30 minutes until your filling is no longer jiggly when you wiggle the pan in the oven. When your crust is baked, reduce your oven temperature to 300 degrees. Continue whisking until incorporated and the mixture has a consistent quality.Īdd the lemon juice and whisk until the filling is light in texture. In a new bowl, add your eggs and egg yolks and whisk until frothy.Īdd the remaining 2 cups of granulated sugar, as well as the flour and lemon zest. While your crust is baking, make the filling, as you will pour it into your crust as soon as the crust has finished baking. You want it to look a little dry around the edges. You want to make as even a layer as you can.īake your crust at 350 degrees for 25 minutes, until your crust is lightly golden. Scoop your dough into a 9×13 pan, and press gently into all the corners. Add the coconut oil and mix until crumbly and you can’t see the coconut oil. If your house is cool and your coconut oil is completely solid, place it in a glass dish in your microwave and warm it in 10 second increments until it is softened but not liquidy.Īdd 2 cups of flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and salt to a bowl and mix until combined. (Note, I made these first in an 8×8 pan, but we loved them so much that I updated the recipe to make enough to fill a 9×13 pan – and make my family happy) Make the crust I can’t say I’m unhappy about this trend! How to Make Lemon Squares My son is already asking me to make my baked lemon donuts for his next birthday. What can I say, we love lemon around here! That’s why my mom asked for a white cake for her birthday with lemon curd filling. Watching her face as she made her own special treat really made my day.Īnd the lemon squares? I’m pretty sure they made hers! But think about that coconut oil because it really made for some awesome lemon squares.īest of all? This recipe comes together pretty quickly and is easy to make, which means that Little Miss had fun helping me put it together. Of course, if you’re a traditionalist, make this recipe with butter instead of the coconut oil in a one to one swap. I had chosen purposefully to use coconut oil because the slight hint of coconut really paired well with the lemon to take the lemon squares up a notch. I had made lemon squares a month or so earlier for a friend’s get together and saved just one for Little Miss, and apparently it made an impact. Lemon squares? A nine year old wants lemon squares as her special treat over cake and chocolate? I asked Little Miss what she wanted me to send in for her birthday, and she didn’t even hesitate when she asked for lemon squares. I’m not quite sure what happened at the beginning of this school year, but I had no cupcakes in my freezer – an unheard of situation. Typically, I send in cupcakes that are left over from a celebration at home since they’re easy and I already have them on hand. Not cool, right? Good news is that our school also allows me to bring in alternatives for her and store them in the staff lounge’s freezer so her teacher can pull them out as needed. They can even be homemade (witness the Minecraft cake squares I made for Mister Man last year), which means that Little Miss ends up with nothing on a fairly regular basis. At our school, they still let us bring in treats to celebrate our kids’ birthdays. Most of the time, I make what sounds good to me, but sometimes I let her choose what she wants me to make.īirthday treats is a perfect example. When it comes to baked goods, it generally isn’t that hard, as I’ve gotten really experienced at working with coconut oil and other alternatives. Little Miss has a dairy allergy, which means I adapt a ton of recipes to work for her. I’m a huge fan of lemon squares, and homemade ones are the best! Some links in this post are affiliate links that earn me a commission if you purchase through them.
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