Classic Lemon Squares RecipeJune 25, 2014
Mary Grace has slowly become an iconic cafe, serving up dishes in an atmosphere that makes you feel like you’re at home. Their ensaymadas and cheese rolls have turned into classic pastries, even turning into a morning staple, or one eaten during Christmas. It is however, their inimitable lemon squares that are the star of their simple menu, which has led many to wonder how to recreate this small, sweet and acidic tart at home.
Lemon squares is about two main components: the lemon curd filling, and the flaky, shortbread-like crust. Creating a curd requires the thickness of yolks, and the tartness of lemon juice, setting into a thick consistency, which is still as wobbly and jellylike as a panna cotta. The Pepper recipe stays very similar to that of Mary Grace, urging you to recreate some simple memories of your own in your very own kitchen.
Classic Lemon Squares
Total Time: 90 minutes
Yield: 2 dozen
- 1 3/4 cups all purpose flour
- 2/3 cup powdered (confectioner’s) sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- Preheat oven to 350 degrees F.
- Lightly grease a 13 x 9-inch baking pan and line with wax paper extending from the
- sides of the pan.
- Combine flour, powdered sugar, cornstarch and salt. Cut in the butter using a fork, 2 knives or hand (food processor if available) until mixture becomes coarse.
- Sprinkle mixture into the prepared baking pan and press firmly into an even layer.
- Refrigerate for about 30 minutes and then bake until golden brown. Remove from oven, let cool slightly.
- Reduce temperature to 325 degrees F.
Ingredients: Lemon Filling
- 4 large eggs, beaten lightly
- 1-1/3 cups granulated sugar
- 1/3 cup milk
- 3 tbsp all-purpose flour
- 2 tsp lemon zest, finely-grated
- 2/3 cup lemon juice, freshly-squeezed
- 1/8 tsp salt
- 1 tbsp powdered sugar, for sprinkling
- In a medium bowl, whisk together eggs, sugar, and flour; stir in lemon zest, lemon juice, milk, and salt to blend well.
- Pour mixture onto top of the baked warm crust.
- Bake for 20 minutes, or until the filling has set. Remove from oven and cool for 30 minutes.
- Carefully lift the bars by holding the extended wax paper from the sides and transfer to a cutting board.
- Cut and sprinkle with confectioners’ sugar.