 |
|
|
|
|
|
|
|
 |
 |
|
|||||
 |
 |
 |
 |
 |
 |
|
|
People have been asking, so here it is, my favorite lemon square recipe tarted up with rosemary in the crust. I developed it for my forthcoming book, based on my New York Times column, A Good Appetite. Enjoy!
Lemon Curd-Rosemary Squares
Time: 1 hour 15 minutes
For the shortbread:
3 cups all-purpose flour
1 1/2 cups (3 sticks) unsalted butter
1/2 cup granulated sugar
1/3 cup confectioners' sugar, plus additional for sprinkling
1 tablespoon chopped fresh rosemary
1 teaspoon finely grated lemon zest
For the lemon curd:
6 large eggs, lightly beaten
1 1/2 cups granulated sugar
2/3 cup freshly squeezed lemon juice (3 to 4 lemons)
1/4 cup all-purpose flour
1 tablespoon finely grated lemon zest
1 pinch kosher salt
1. Preheat the oven to 325° F and lightly grease a 9- by 13-inch baking pan.
2. To make the shortbread base, combine the flour, butter, granulated sugar, confectioners' sugar,rosemary, and salt in a food processor. Pulse until crumbly dough forms. Press the dough into the prepared pan and bake until the shortbread is golden around the edges, about 40 minutes.
3. While the shortbread is baking, prepare the lemon curd. In a large bowl, whisk together the eggs,sugar, lemon juice, four, lemon zest, and salt.
4. When the shortbread is ready, take it out of the oven and increase the temperature to 350° F. Carefully pour the lemon curd onto the shortbread base and return the pan to the oven. Bake until the
topping is just set, about 20 minutes more. Allow to cool to room temperature before cutting into2-inch squares. Cover and refrigerate the bars up to 3 days. Sprinkle with confectioners' sugar before
serving.
Yield: 24 squares