These squares were spectacular!!! Easy to make, tart but not too tart, loads of lemon flavor, and love love loved the shortbread crust! I forgot to line the pan with parchment paper though so next time I will definitely line the pan because it was a little difficult to get the squares out of the pan without making a big mess!
Picture courtesy of Everyday Food Mag
Creamy Lemon Squares
Everyday Food Mag
Ingredients Makes 16. 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 1/2 cup confectioners' sugar, plus more for dusting 1/4 teaspoon salt 1 cup all-purpose flour (spooned and leveled) 4 large egg yolks 1 can (14 ounces) sweetened condensed milk 3/4 cup fresh lemon juice (from about 3 lemons)
Directions Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Lately I've been craving Jello but since I hate the storebought kind, I went on a quest to make a homemade version. I found a recipe while I was flipping through one of my most recent cookbook purchases - Lori Longbotham's Luscious Berry Desserts. It looked easy to make and very delicious so I decided to go for it....
I was right!!! It WAS very easy to make and DELISH!!!! So much better than the storebought Jello!
Easiest Berry Terrine Recipe from: Luscious Berry Desserts by Lori Longbotham
Serves 8 to 10
2 cups cranberry-raspberry juice (divided use) 2 envelopes plain gelatin 1/2 cup packed light brown sugar 2 tablespoons fresh lemon juice 5 cups mixed ripe berries
Pour 1/2 cup of the cranberry-raspberry juice into a small bowl, sprinkle the gelatin over it, and let soften for 5 minutes.
Heat the sugar with 1/2 cup of the cranberry-raspberry juice in a medium saucepan over medium-high heat, stirring until the sugar is dissolved. Remove the pan from the heat and add the gelatin mixture and lemon juice, stirring until the gelatin is dissolved. Stir in the remaining 1 cup cranberry-raspberry juice.
Place the berries in an 8 1/2-by-4-inch loaf pan. Pour the juice mixture over them and press the berries down so they are submerged. Refrigerate, covered, until set and thoroughly chilled, at least 3 hours, or for up to 2 days.
To serve, run a table knife around the inside of the pan and dip the pan in hot water for about 5 seconds, then invert onto a serving platter and shake to release the terrine. Serve cut into slices.
Welcome to our blog! We are newlyweds (with a dog, Biscuit, and soon a little Tyler) exploring the world of baking and cooking from our home in Montreal, Canada. Our passions? Good food, good wine, and delicious desserts! Particularly anything chocolate! Hope you enjoy our recipes and experiences - mostly sweet or spicy! Happy Baking (and cooking)!