What are lemon squares supposed to taste like?!


Question: My roommate made some REALLY tangy lemon squares. They were gooey too, with some sort of crust that was neither wet nor dry... I'm not sure she got it right, but then again, I've never eaten a lemon square before. But isn't there supposed to be powdered sugar?


Answers: My roommate made some REALLY tangy lemon squares. They were gooey too, with some sort of crust that was neither wet nor dry... I'm not sure she got it right, but then again, I've never eaten a lemon square before. But isn't there supposed to be powdered sugar?

Lemon squares are gooey in the center and a bit tangy. The crust is like a shortbread cookie, then the filling that is usually topped with powdered sugar..probably to cut down on the tartness of the lemon--plus it looks pretty!

She (room mate) might have made them with less than called for sugar as well, because mine are not so tart as to make me 'pucker'.
I love 'em though, and they are good after a rich dinner!

that sounds right. THey have a crust on bottom and then a gooey-ish filling thats kinda tangy and sweet. Usually topped off with powdered sugar!

Depends on who's making them. I like lemon squares like your roommate made. I don't like the kind with powered sugar. Everyone is different though and there is no right or wrong way to make them.

they are suppose to be kinda sour, but at the same time sweet, and very tangy. And yes, there is suppose to be powdered sugar on top of it. Just a light coding.

She got it right. It's up to the cook if he/she wants to put powdered sugar on them.

Powered sugar is an option. They should taste like lemon pie.

Powdered Sugar is optional. I love lemon squares and I they can be gooey, chewy, or anything else as long as you like them. Some people like them tangy, if you want a less tangy flavor, just add more sugar. The crust, you've got it right, it's not wet or dry because it's baked. Tell your roommate to send me some lemon squares!

RECIPE IF YOU WANT IT, IS AT THE BOTTOM!
I don't know about you, but this icing sugar-dusted lemon squares sure makes me hear Bing Crosby's White Christmas in the background. I've been wanting to make these bars ever since I saw it in Moira's blog early in the year though it's only now that I found an excuse due to a glut of lemons that I really don't want to throw in the bin.

If we dissect these delectable little things, we find that it's essentially lemon curd on top of shortbread. Lovely contrast of sour-sweet topping with the crumbly bottom crust. Very very nice. Hmmm...

The original recipe from Moira can be found here, though I've changed just two things in it - the baking time (30 minutes) and the cutting of the butter in the flour (I forgot to freeze it).

Let me take this opportunity to give a very big thank you to Moira for sharing her heirloom family recipe.


Lemon Squares

*Crust:
2 cups flour
1/2 cup sifted icing sugar (confectioner's)
250 gm [1 cup] butter - frozen

* Filling:
4 eggs - beaten
2 cups sugar
1/3 cup lemon juice
2 tsp lemon zest
1/4 cup flour
1/2 tsp baking powder

extra icing sugar for dusting

* Preheat oven to 350F/180C.
* Lightly butter a 9 x 13-inch baking dish and line with parchment paper.
* For the crust:
1. Combine the dry ingredients together in a large bowl.
2. Grate the frozen butter (using the large holes of a box grater) into the dry mixture. Or if you forgot to freeze the butter, cut it in the flour mixture with a pastry mixer or two butter knives.
3. Toss the butter pieces to coat, then rub between your fingers until the flour turns into a coarse breadcrumb-like texture.
4. Put the mixture into the lined pan and press firmly with your fingers to form an even crust.
5. Bake for 20-25 minutes, or until golden brown.
* For the filling:
1. Mix the eggs, sugar, flour and baking powder together in a medium bowl.
2. Add the lemon juice and zest and combine well.
3. Pour mixture into the pan on top of the warm crust.
* Bake for 25-30 minutes, or until the filling feels firm when touched lightly.
* Transfer the pan to a wire rack and cool for 30 minutes.
* Grasp the parchment and carefully lift the bars onto a cutting board.
* Cut into serving size squares or bars, wiping your knife clean between cuts if necessary. Remove the parchment paper after cutting.
* Sift icing sugar over bars and serve.

The sound just perfect......just like mine....If you want powdered sugar on yours....put some on yours....just pinch some out of the package and sprinkle it on....My recipe makes a slight crust on the top and I don't like the powdered sugar on them....My Husband does...so I sprinkle half of them when they come out of the oven for him....Then again I use a cleaned out and dried spice shaker filled with powdered sugar. I have that on hand all the time for when ever he wants a sprinkle of powdered sugar....My Son is like his Dad ...so I am out numbered there....and that was a great solution for us....in the spice shaker.

Usually there is powdered sugar, but I've also seen a recipe with a meringue topping.

I personally skip the sugar and mix coconut in with the lemon topping before baking...that's the bomb!





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