{"id":49115,"date":"2026-06-12T01:33:28","date_gmt":"2026-06-12T08:33:28","guid":{"rendered":"https:\/\/www.jewishindependent.ca\/?p=49115"},"modified":"2026-06-10T14:16:17","modified_gmt":"2026-06-10T21:16:17","slug":"summer-squares-and-cobbler","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2026\/06\/12\/summer-squares-and-cobbler\/","title":{"rendered":"Summer squares and cobbler"},"content":{"rendered":"
\"photo<\/a>
Rosemary Molloy\u2019s lemon squares are tart, melty, crumbly heaven in a pan. For more of Molloy\u2019s recipes, visit anitalianinmykitchen.com. (photo from anitalianinmykitchen.com)<\/em><\/figcaption><\/figure>\n

<\/i>Pucker up, you lemon lovers! On my search for a refreshing lemon-based dessert, I found a simple recipe (my favourite kind) that will have me making this on repeat.\u00a0<\/span><\/p>\n

As I might have mentioned before, I\u2019m a wee bit addicted to Instagram, where I learn things I didn\u2019t even know I wanted to learn. Like how to string pearls; how to make a coin levitate; the art of velveting meat; and even more random nonsense. But, every once in awhile, I strike gold and, this time, it came in the guise of lemon squares. I made a pan of them and almost singlehandedly finished them all. I\u2019ll be seeing my dentist shortly. They\u2019re tart, melty, crumbly heaven in a pan, created by Rosemary Molloy at anitalianinmykitchen.com\/lemon-squares.<\/p>\n

EASY LEMON SQUARES<\/b><\/b><\/p>\n

shortbread base
\n<\/i><\/i>1\/2\u00a0cup\u00a0salted butter (softened)
\n<\/b>1\/4\u00a0cup\u00a0powdered sugar
\n<\/b>1\u00a0cup\u00a0flour
\n<\/b>1 pinch\u00a0salt<\/b><\/p>\n

lemon filling
\n<\/i><\/i>2 large\u00a0eggs
\n<\/b>1 cup\u00a0granulated sugar
\n<\/b>1\/2 tsp\u00a0baking powder
\n<\/b>3 tbsp\u00a0fresh lemon juice
\n<\/b>1 tbsp lemon zest
\n<\/b>1 pinch salt<\/b><\/b><\/p>\n

Pre-heat the oven to 350\u02da F. Lightly grease and flour an 8\u201dx8\u201d square cake pan or line it with parchment paper (which will make for easier removal).<\/p>\n

In a medium bowl, beat the butter (full disclosure: I had no butter so I used the vegan Becel margarine) and powdered sugar on medium speed until combined, then add the flour and salt (increase from a pinch to 1\/4 teaspoon if using unsalted butter). Beat until a soft dough forms. Pat it evenly onto the bottom of the baking pan. Bake for 18 to 22 minutes, depending on your oven. Remove from the oven, but leave the heat on. Let the crust totally cool before adding the filling.<\/p>\n

The shortbread base should look mostly pale across the surface with\u00a0light golden-brown edges. If the entire crust turns golden, you\u2019ve baked it too long. It should be soft with a crumbly texture, but it\u2019s got to be firm enough to hold its shape without turning mushy under the lemon filling. Don\u2019t be fooled: the shortbread centre may look undercooked, but that\u2019s how you want it.<\/p>\n

Meanwhile, in a medium bowl, beat together the eggs, sugar, baking powder, lemon juice, zest and salt. The recipe says to add 2 to 4 tablespoons of flour it you\u2019re worried about the filling sinking to the bottom.\u00a0Being a natural-born worrier, I added 2 tablespoons of flour and it was perfect.<\/p>\n

Pour the filling over the cooled baked crust and return it to the oven for 20 to 25 minutes or so, until the centre is set. The lemon squares are done when you gently shake the pan and the filling no longer jiggles, or only slightly jiggles. Cool the squares in the pan for about an hour. Then chill them in the fridge for one to two hours for easier cutting. Cut into squares, remove from pan, dust with powdered sugar and serve.<\/p>\n

If you are lucky enough to have any left, store them in an airtight container in the fridge. According to \u201cexperts,\u201d they will last four days. If you happen to live at our place, they will last about a day. I\u2019ve heard rumours that any remaining lemon squares can be frozen. Just put the cooled, cut squares on a cookie sheet, freeze for an hour, then transfer to a freezer-safe container, putting parchment paper between the layers. This next part is hilarious: those same \u201cexperts\u201d say that the squares will keep for up to four months in the freezer. I\u2019d give it a week before one of us (by which I mean me) succumbs to our (my) insatiable sweet tooth and raids the freezer. You are most welcome.<\/p>\n

For another dessert that is the epitome of summer, I have a peachy recipe \u2013 almost anyone can transform sweet, fresh summer peaches into a warm, sugary cobbler. Chef Tieghan Gerard (founder of the brand Half-Baked Harvest) has a recipe for old school peach cobbler that\u2019s fast and easy, eschewing fancy ingredients and show-offy techniques. It calls for fresh peaches, but you can use canned peaches in a pinch. They won\u2019t be exactly the same as using fresh, but it\u2019s doable. The recipe says to smother the cobbler in ice cream and maple butter; if you go this route, I wouldn\u2019t recommend inviting any diabetic friends over for dessert. This recipe serves eight normal eaters (or four me\u2019s) and bakes in just under an hour. It\u2019s comfort food at its best.<\/p>\n

OLD SCHOOL EASY BROWN SUGAR PEACH COBBLER<\/b><\/b><\/p>\n

1 stick (8 tbsp) salted butter, cut into small pieces
\n<\/b>1 cup all-purpose flour
\n<\/b>1 cup light or dark brown sugar
\n<\/span><\/b>2 tsp baking powder
\n<\/b>1\/2 tsp cinnamon
\n<\/b>1\/2 tsp kosher salt
\n<\/b>1 cup milk
\n<\/b>1 tbsp vanilla
\n<\/b>5-6 fresh peaches, cut into 8 wedges
\n<\/b>2 tbsp maple syrup<\/b><\/b><\/p>\n

maple butter
\n<\/i><\/i>4 tbsp salted butter
\n<\/b>1\/4 cup maple syrup<\/b><\/b><\/p>\n

Preheat the oven to 375\u02da F. Put the butter into a 9\u201dx13\u201d baking dish and place the dish in the oven to melt.<\/p>\n

Stir together flour, 3\/4 cup brown sugar, baking powder, cinnamon and salt. Add the milk and vanilla. Mix until just combined.<\/p>\n

In a bowl, toss the peaches with 1\/4 cup brown sugar and 2 tablespoons maple syrup.<\/p>\n

Layer half of the peaches over the melted butter. Then, pour on the batter, but don\u2019t stir it. Layer the remaining peaches over the batter. Bake for 50 to 55 minutes, until the centre is just set and the edges start to get to brown.<\/p>\n

For the \u201csauce,\u201d mix 4 tablespoons butter and 1\/4 cup maple syrup together in a pan. Boil for 2 minutes, then remove from the heat.<\/p>\n

Serve the cobbler warm with ice cream and maple butter drizzled on top.<\/p>\n

(On a completely different note, I recently bought myself a Danish dough whisk. Don\u2019t worry, I hadn\u2019t heard of them either, until I started using the stretch-and-fold method to make focaccia dough. It employs a no-knead technique that makes a sticky, craggy kind of dough, that\u2019s more easily mixed with a Danish dough whisk than a food processor. Check it out, if you\u2019re into focaccia \u2013 all the cool kids have one.)\u00a0<\/span><\/p>\n

Shelley Civkin<\/b>, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the <\/i>Richmond Review. She\u2019s currently a freelance writer and volunteer.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Pucker up, you lemon lovers! On my search for a refreshing lemon-based dessert, I found a simple recipe (my favourite kind) that will have me making this on repeat.\u00a0 As I might have mentioned before, I\u2019m a wee bit addicted to Instagram, where I learn things I didn\u2019t even know I wanted to learn. Like […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3797,24908,24907,3456,24910,24909],"class_list":["post-49115","post","type-post","status-publish","format-standard","hentry","category-life","tag-baking","tag-lemon-squares","tag-peach-crumble","tag-recipes","tag-rosemary-molloy","tag-tieghan-gerard"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/49115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=49115"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/49115\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=49115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=49115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=49115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}