Thanks so much for all of your sweet comments on Caleb's gallery wall. He got a kick out of reading the post, too. Tonight we're headed out to do a little photography for the last project and then there will just be some accessory tweaking and cleaning left to do. Woo hoo!
A few weeks ago when some friends and I posted about our favorite trends for Spring, I used my pretty new mixer to whip up my favorite lemon squares. I always crave them this time of year, and usually end up making them for Easter. So, I'd though I'd share today if you want to make them for your Easter gathering too!
(recipe from Martha Stewart Kids Magazine, Spring 2004)
For the Crust:
12 T. (1 1/2 sticks) unsalted butter, frozen
1 3/4 c. flour
3/4 c. powdered sugar
3/4 t. salt
For the Filling:
4 large eggs, lightly beaten
1 1/3 c. sugar
3 T. flour
1/4 t. salt
3/4 c. fresh lemon juice (about 4 lemons)
1/4 c. whole milk
Preheat oven to 350 degrees. Butter a 9x13" baking dish, then line with waxed or parchment paper.
For the crust: Use a cheese grater to grate frozen butter. In a separate large bowl, whisk together flour, powdered sugar, and salt. Add butter; stir until combined and mixture looks crumbly.
Transfer mixture to baking dish and press evenly onto bottom with your hands.
Chill crust in the freezer for 15 minutes, then bake until slightly golden, 16-18 minutes.
Meanwhile, make the filling. Whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.
When crust is finished cooking, pour filling mixture over the hot crust. Reduce oven temperature to 325 degrees and bake until filling is set and edges are slightly golden brown, about 18 minutes. Let cool completely on a wire rack.
Grip paper and lift out onto a cutting board. Dust more powdered sugar on top if desired and cut into squares. Just like with brownies, I've found that a plastic knife makes an easy clean cut!
This really is a simple recipe, and the mix of salty, tangy, and sweet is perfection in my book!