Kyle: Hui wants you to make lemon squares.
Becky: What kind?
Kyle: The Whole Foods kind.
Becky: I don't shop at Whole Foods.
Kyle: Well, the crust is kind of like pie crust but crumbly and the lemon part is not cakey, but not too gooey and not too lemony.
Kyle: Well, at Whole Foods they call them lemon tarts.
Becky: A lemon bar is not a lemon tart. What do you want me to make a bar or a tart?
Kyle: A bar, but it's called a lemon tart. Go to Whole Foods and look at their lemon tart.
I went to the Whole Foods by work, but they didn't have lemon tarts, they had lemon something something bars or squares, which I really don't think Hui was looking for. Unfortunately, the first batch of lemon squares came out pretty much like the wrong Whole Foods kind: more cakey and the crust was too thin. Although it was one of those that kind of separated the lemon parts making a self-made top crust.
Here's the recipe from Bachelor's Kitchen.
- 2c cake flour
- 3/4c shortening
- 1/3c pwdrd sugar
- 1T vanilla extract
- 1 1/3c sugar
- zest from 4 sm-med lemons
- 4 eggs
- 2T flour
- salt, dash
- Preheat oven to 350 F and grease and line a 9" x 12" pan with parchment paper (This is what it is says, but who has a 12" pan? Just use 9" x 13").
- In a mixing bowl, combine crust ingredients until it clumps into about pea size granules. Press this into the pan.
- Chill the pan in the freezer for about 15 minutes, then bake in oven for about 20 minutes or so.
- Combine sugar and lemon zest in a food processor for a minute or so. Add the rest of the ingredients and give it the same treatment until its all smooth.
- Once the crust is nice and golden brown, poor lemon goop over the crust. Lower oven to 325 F and bake for about 25-30 minutes or until firm in the center
- Cool first on a rack, then in the fridge for 2 to 3 hours.
- And, of course, dust with powdered sugar when it's cool.
On to attempt #2!