Saturday, April 21, 2012

LEMON WALNUT SQUARES


A slice of spring ... a slice of tangy lemon ....


This small grater makes the finest lemon zest ...


I love the walnuts in the crust ... and I make good use of
my new tool to aid the packing process.  There was something new
in this recipe ...  building up the crust around the edges of the pan ...
it worked so well for these lemon squares .. no lemon filling stuck to the side.


If you lived in the US where you could buy free range eggs, the color
of the filling would be decidedly more yellow .. but here in
Canada, the egg yolks are a soft yellow.
The sweetener is white corn syrup ... proved to be just right.


Pour the filling onto the pre-baked crust.


When cool, gently peel away the parchment paper ...
and slice.


Dust with powdered sugar ... enjoy!

LEMON WALNUT SQUARES

1¼ cups all-purpose flour
3/4 cup walnut halves
1/3 cup powdered sugar
½ tsp. finely grated lemon zest
¼ tsp. salt
½ cup cold butter or margarine, cut into pieces

Line a 9-inch square pan with parchment paper.
Combine flour and walnuts in food processor; pulse until walnuts are
finely ground.  Add powdered sugar, lemon zest and salt; pulse until
mixed.  Add cold butter and pulse until the mixture is a crumbly texture.
Pour crumbs into pan and pack down, pushing the crumbs slightly up
the edges of pan, about ¼ inch.
Bake in preheated 350° oven for 15 minutes.

2 large eggs, at room temperature
3/4 cup white corn syrup
½ cup fresh lemon juice
2 tbsp. cornstarch
1 tsp. finely grated lemon zest
½ tsp. baking powder

Whisk eggs and corn syrup until smooth.  Stir lemon juice and cornstarch
together; mix in zest and baking powder.  Whisk into the egg mixture
and pour over the baked crust.
Bake until set, about 20 minutes.  Center will be a little wobbly.
Cool to room temperature, remove from pan, slice and dust
with powdered sugar.
Store in an airtight container for up to 3 days.
Freezing: excellent.
Yield: 16 squares ..  approx.two-inch

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