I cannot tell you how
For one week, anyway.
No guarantees as to what next week will bring.
Who do you think I am, the Pioneer Woman?
Anyway, a couple of weeks ago I shared a little meme which asked the question, "When life hands me lemons I make . . ." to which I answered, "Lemon squares, of course!"
Now, lemons, to me, are not a bad thing. In fact, lemons are good things. They are juicy and tart and bright yellow. Lemons remind me of the sun. Which is what makes this post fitting for this week because we have had SUN! Lots and lots of sun. In fact, we've broken records this week for bright, sunny, WARM March days (all oxymorons, of course).
A couple of you asked me to share a recipe for lemon squares after that meme, so, to re-inaugurate (is that even a word?) Fab Friday Food and to celebrate the warm, lemony sunshine we've been having, I'm giving you my recipe.
Except you have to know something--it's not my recipe. I use Emeril's recipe which you can find here. I've tried a whole bunch of lemon square recipes over the years, and I really do think this one is the best.
You have to know one more thing, too. I looked back to see when I last did a Fabulous Friday Food post (June, 2011--yikes!), and do you know what I posted? (Why would you?) It was Amy's Lemon Cake. Isn't that weird? I think that's weird. I also think I have a thing for lemons.
So are you ready? Here we go! Get your ovens ready because we're making lemon squares.
As always, assemble your ingredients (this really does save time). Lemons (duh!), butter, flour, sugar, eggs, baking powder, salt, and powdered sugar. Simple, huh?
First you have to make the crust, and the easiest way to do this is in the food processor. Just dump in the butter, flour, and powdered sugar and give it a whirl.
Ten pulses or so ought to do it.
Your mixture should look like cornmeal or slightly larger.
Put the crust mixture into a parchment lined 9x13 inch baking pan . . .
. . . and pat it down so the crust is evenly distributed in the pan.
Put this in the oven.
While the crust is baking, make the filling by combining the granulated sugar, eggs, lemon zest, lemon juice, salt, and baking powder. (Are you still with me? This is so easy I thought you might have nodded off there for a minute.)
When the crust has baked, it should be slightly brown. Like this.
Pour the filling over the warm crust. Emeril says that if you add the filling while the crust is still warm it will set up better. Emeril is smart.
When it's finished it should look like this.
Once your lemon squares have cooled completely, dust the entire thing with powdered sugar. Cut into generous squares and enjoy with a cold glass of milk . . .
. . . on a nice, warm,
If you want a printable copy of this recipe, click here: Lemon Squares.
Now, talk to me. Do you really want more recipes? 'Cause I've got 'em if you want 'em. Just let me know in the comments. It's all for you, my friends. All for you.