Lemon Squares

Lemon Squares...soooooo good....

I had the pleasure of hosting friends for lunch today and served these delicious squares.  I wasn't sure what to make for dessert, which followed my Rutabaga Soup, Goat Cheese & Caramelized Onion Frittata and Roasted Garlic & Rosemary Potatoes (recipes coming soon!).  I thought dessert should be something light, fresh and easy so headed to my library for inspiration. 

The first book I pulled out was one given to me by Mom, entitled, The Canadian Living Christmas Book.  I've been making recipes from that book for ages and find them to be easy, reliable and delicious.  One of my favourites is for Citrus Squares, which I like to make with lemon though they're also lovely with orange or lime.  The base is a soft shortbread and the top gets slightly crunchy from the sugar caramelizing in the oven.  The centre is soft and oozy sweet lemon...so good.

One of my friends brought a box of beautiful Greek sweets to share, so I served them along with the Lemon Squares on Mom's china dessert plates with tea in tea cups and saucers passed down from my grandmothers.  My friends seemed to enjoy it, and I particular loved the warm and loving energy of friends - and ancestors - sharing a meal together.

Lemon Squares

Base:
1 cup all purpose flour
1/2 cup butter
1/4 cup packed brown sugar

Topping:
1 cup granulated sugar
1 tsp grated lemon rind
3 tbsp freshly squeezed lemon juice
2 tbsp all purpose flour
1/2 tsp baking powder
2 eggs, lightly beaten

Garnish:
Confectioners sugar

In food processor or in bowl and using pastry blender, blend flour, butter and brown sugar until crumbly.  Press into ungreased 9" square cake pan.  Bake in 350 degree oven for 15 minutes.

Meanwhile, prepare the topping.  Stir together sugar, lemon rind, lemon juice, flour, baking powder and eggs.  When base is cooked, pour topping over base.  Return to oven for 25-30 minutes or until lightly browned and firm to the touch (note: oven temperatures vary so watch closely so they don't burn).

(Recipe can be prepared to this point, covered and refrigerated up to 1 week or frozen up to 3 months; thaw completely).

Just before serving, cut into squares.  Dust with icing sugar.

Makes 36 small squares or 18 larger ones.