Le­mon curd Squares

Canadian Living - Holiday Entertaining - - Make- a head recipes -

Hands-on time: 30 min­utes

To­tal time: 2 hours

Makes: about 48 squares

Freshly squeezed le­mon juice is key for the best flavour. If you don’t have a citrus reamer, cut the lemons in half and in­sert a fork into the cut sides, twist­ing to re­lease the juices. Just be sure to strain the juice through a fine-mesh sieve to re­move the pulp.

¾ cup but­ter, soft­ened

2 cups gran­u­lated sugar

¼ tsp salt

2 ¼ cups all-pur­pose flour

4 eggs

2 tbsp finely grated le­mon zest

½ cup le­mon juice

1 tsp bak­ing pow­der

2 tsp ic­ing sugar

In bowl, beat to­gether but­ter, ½ cup of the gran­u­lated sugar and the salt un­til light and fluffy; stir in 2 cups of the flour, 1 cup at a time. Press into bot­tom of parch­ment pa­per–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F oven un­til golden, 35 to 40 min­utes. Let cool com­pletely in pan. In bowl, beat eggs with re­main­ing gran­u­lated sugar un­til pale and thick­ened; beat in le­mon zest and le­mon juice. Stir in re­main­ing flour and bak­ing pow­der. Pour over base, spread­ing evenly.

Bake in 325°F oven un­til cen­tre is set yet still jig­gles slightly, 20 to 25 min­utes. Let cool com­pletely in pan. Dust with ic­ing sugar. Lift out onto cut­ting board; cut into squares. (Make-ahead: Layer be­tween waxed pa­per in air­tight con­tainer; re­frig­er­ate for up to 3 days.) per square: about 86 cal, 1 g pro, 3 g to­tal fat (2 g sat. fat), 13 g carb (trace di­etary fi­bre, 9 g sugar), 23 mg chol, 44 mg sodium, 16 mg potas­sium. % RDI : 1% cal­cium, 2% iron, 3% vit A, 2% vit C, 6% fo­late.

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