Are you someone who loves a delightful blend of zesty and sweet flavors in your desserts? Lemon curd squares offer just that, combining the tartness of fresh lemons with the sweetness of a buttery crust. Whether you're planning a cozy tea party, a summer picnic, or just want to indulge in a sweet treat, these lemon curd squares are a refreshing choice. Let's walk through the simple steps to create these mouthwatering delights.
Step 1: Gather Your Ingredients
To bake perfect lemon curd squares, you’ll need the following ingredients:
- For the Crust:
- 2 cups of all-purpose flour
- 1⁄2 cup of powdered sugar
- 1 cup of unsalted butter, softened
- For the Lemon Filling:
- 4 large eggs
- 1 1⁄2 cups of granulated sugar
- 2⁄3 cup of fresh lemon juice (around 4-5 lemons)
- Zest from 2 lemons
- 1⁄3 cup of all-purpose flour
🍋 Note: Always use fresh lemon juice for the best flavor. Bottled juice can be too acidic and lacks the vibrant taste of freshly squeezed lemons.
Step 2: Prepare the Crust
Begin by:
- Preheating your oven to 350°F (175°C).
- Greasing a 9x13 inch baking pan or lining it with parchment paper for easy removal.
- Combining the flour, powdered sugar, and butter in a medium-sized bowl until you have a crumbly texture. Press this mixture evenly into your prepared pan to form a base.
- Baking the crust for about 20 minutes, or until it’s just starting to turn golden around the edges.
Step 3: Make the Lemon Curd Filling
While your crust is baking:
- Whisk together the eggs, sugar, and lemon juice in a large bowl.
- Add the zest, ensuring it is finely grated to release all the oils.
- Gently sift in the flour, whisking to combine, until the mixture is smooth and well incorporated.
💡 Note: Make sure not to over-mix the filling; you want it to be light and airy for a silky texture.
Step 4: Bake and Cool
Now, here’s what to do next:
- Pour the lemon mixture over the warm, pre-baked crust.
- Return it to the oven and bake for 20-25 minutes or until the filling has set.
- Once done, the top should have a slight jiggle but look set.
- Allow the lemon squares to cool at room temperature, then refrigerate for at least 2 hours for the filling to firm up.
Step 5: Serve and Enjoy
Finally:
- Cut into squares using a sharp knife. To get clean cuts, run the knife under hot water and wipe it between cuts.
- If desired, dust the top with powdered sugar for a finishing touch.
- Serve with a dollop of whipped cream or fresh berries for an extra burst of flavor.
These lemon curd squares are a crowd-pleaser, bringing a burst of sunshine to any gathering. The balance between the tangy lemon filling and the crumbly, sweet crust makes for an irresistible dessert that's both simple to prepare and sophisticated in taste. Whether you're an experienced baker or a novice, these steps ensure that your lemon curd squares turn out perfect every time. The fragrance alone of these baking will lure everyone to the kitchen, ready to indulge in a slice or two of this tangy, delicious treat.
Can I use bottled lemon juice instead of fresh?
+
While you can use bottled lemon juice, fresh lemon juice provides a superior flavor. Bottled juice can be too concentrated and doesn’t carry the same aromatic zest as fresh lemons.
How long can I store lemon curd squares?
+
They can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months, ensuring they are well-wrapped or in a freezer-safe container.
Can I make the crust with a different type of flour?
+
Yes, you can experiment with different flours. Almond flour, for instance, can give a nutty flavor and a different texture, though the consistency of the crust might vary.
What if the lemon filling is too runny?
+
If the filling seems too runny, you might not have added enough flour, or it might not have baked long enough. Ensure it’s set with a slight jiggle before removing it from the oven.
Can lemon curd squares be made gluten-free?
+
Absolutely! Use a gluten-free flour blend for the crust in place of all-purpose flour. Ensure that your baking powder and other ingredients are also gluten-free to avoid cross-contamination.
