At some point last June we purchased a big bag of Lemons from our local warehouse store. Fast forward a couple of weeks and it was time I needed to do something with them. But, it was a huge bag of lemons! What to do?
For preserving the lemons I decided to zest and juice them. Both the zest and juice can be easily frozen. The trick is remembering to use them!
the lemons and divided the zest up into 1 tablespoon mounds on a cutting board covered in plastic wrap. I covered the zest mounds again and froze them on the cutting board in the freezer.
|Lemons - Zesting|
|Lemons - Zest spit into Tablespoon Mounds for the Freezer|
I split the juice into 1/2 cup packets for the freezer.
|Lemons - Lemon Juice|
Meanwhile, all this work deserved some kitchen joy as well.
Lemon Squares were the order of the day. I looked on line at my favourite sites and settled on this recipe.
For the crust I added 3/4 cup of Sifted All-Purpose Flour, 1/3 cup of Sifted Icing Sugar, 1/4 Cup of Sifted Corn Starch, 1/4 Teaspoon of Salt and 1/2 cup of Unsalted Butter Cubes into a bowl.
|Lemon Squares - Preparing the Base|
Using a pastry blender
I cut the butter into the mixture until the mixture looked like course crumbles.
|Lemon Squares - The Base|
I put the mixture in a parchment lined pan
and pressed it into the corners and ensured the base was flat. I put the pan in the fridge to chill for about 20 minutes. Then, off to a 325˚ oven for about 20 minutes and then let it cool.
|Lemon Squares - The Base in the Pan|
While the base was cooling: In a bowl I added 4 Large Eggs, 1 Cup of Sugar and mixed
them until thick and frothy, about 5 minutes. Next I added 2/3 cup of Fresh Lemon Juice, 1/4 Cup All-Purpose Flour, 1/2 teaspoon of Baking Powder and 1/2 Teaspoon of salt and mixed everything well.
|Lemon Squares - Mixing The filling|
I carefully poured the filling over the slightly cooled base and it was back to the oven again for 20 minutes.
|Lemon Squares - Ready for the Pan|
Out of the oven I let the pan
|Lemon Squares - Cooling from the Oven|
Sadly it was late at night so the pan cooled over night. In the morning I cut the baked and cooled lemon squares into 16 pieces, sprinkled with icing sugar and sent them off to work. It was early in the morning when I did this and I missed taking a final glory shot. Reports were that they were great!
- Don't forget to chill the crust. An important step!
- Use fresh lemon juice otherwise avoid this recipe
- Pretty quick and easy