Whew! It’s been awfully hot this summer and we still have 4 more months of this sweltering heat. A swimming pool would be nice this time of the year. My step-daughter Jessica lives in Portland where the temperatures soared to 98 degrees so she bought a kiddie pool for her dog but ended up in the pool with her pet! Here is a cooling treat for those warm summer nights.
If you’re like me and love citrus desserts that are a snap to make, you’ll love this recipe. I’ve been making these tart lemon squares from Cooking Light magazine since their March/April 1994 issue was published.
Bake the crust until lightly browned then set aside while you mix the lemon filling. Keep the oven set at 350 degrees.
These lemon squares keep well if made a day in advance. Store in the refrigerator until ready to serve then cut into squares and dust with powdered sugar. A scoop of vanilla ice cream is a perfect accompaniment.
Tart Lemon Squares
Adapted from Cooking Light magazine
Ingredients ~ Crust
Preheat oven to 350 degrees. Butter an 8 x 8 inch Pyrex baking dish.
1 cup flour
1/3 cup powdered sugar
dash of salt
1/4 cup plus 1 tablespoon chilled butter
Preparation
Combine flour, sugar and salt in a bowl. Cut in the butter with a pastry blender until the mixture resembles coarse meal. Press firmly and evenly into the baking dish. Bake 20 minutes or until crust is lightly browned. Set aside while you prepare the lemon filling.
Ingredients ~ Lemon Filling
1 cup sugar
2 tablespoons flour
1 1/2 teaspoons lemon rind
1/2 teaspoon baking powder
1/4 scant teaspoon salt
2 large eggs
2 egg whites
7 tablespoons fresh squeezed lemon juice
2 drops yellow food coloring (for a bright lemon color, optional)
Preparation
Combine sugar, flour, lemon rind, baking powder, salt, whole eggs and egg whites in a medium bowl. Stir with a wire whisk until blended. Whisk in lemon juice and food coloring if using. Pour mixture over prepared crust and bake at 350 degrees for 20 – 25 minutes or until set.
Cool on a baking rack then chill for about 3 – 4 hours before cutting into squares. Sift powdered sugar over the lemon squares before serving.