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.
As I might have mentioned before, I’m a wee bit addicted to Instagram, where I learn things I didn’t 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’ll be seeing my dentist shortly. They’re tart, melty, crumbly heaven in a pan, created by Rosemary Molloy at anitalianinmykitchen.com/lemon-squares.
EASY LEMON SQUARES
shortbread base
1/2 cup salted butter (softened)
1/4 cup powdered sugar
1 cup flour
1 pinch salt
lemon filling
2 large eggs
1 cup granulated sugar
1/2 tsp baking powder
3 tbsp fresh lemon juice
1 tbsp lemon zest
1 pinch salt
Pre-heat the oven to 350˚ F. Lightly grease and flour an 8”x8” square cake pan or line it with parchment paper (which will make for easier removal).
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.
The shortbread base should look mostly pale across the surface with light golden-brown edges. If the entire crust turns golden, you’ve baked it too long. It should be soft with a crumbly texture, but it’s got to be firm enough to hold its shape without turning mushy under the lemon filling. Don’t be fooled: the shortbread centre may look undercooked, but that’s how you want it.
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’re worried about the filling sinking to the bottom. Being a natural-born worrier, I added 2 tablespoons of flour and it was perfect.
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.
If you are lucky enough to have any left, store them in an airtight container in the fridge. According to “experts,” they will last four days. If you happen to live at our place, they will last about a day. I’ve 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 “experts” say that the squares will keep for up to four months in the freezer. I’d 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.
For another dessert that is the epitome of summer, I have a peachy recipe – 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’s 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’t be exactly the same as using fresh, but it’s doable. The recipe says to smother the cobbler in ice cream and maple butter; if you go this route, I wouldn’t recommend inviting any diabetic friends over for dessert. This recipe serves eight normal eaters (or four me’s) and bakes in just under an hour. It’s comfort food at its best.
OLD SCHOOL EASY BROWN SUGAR PEACH COBBLER
1 stick (8 tbsp) salted butter, cut into small pieces
1 cup all-purpose flour
1 cup light or dark brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp kosher salt
1 cup milk
1 tbsp vanilla
5-6 fresh peaches, cut into 8 wedges
2 tbsp maple syrup
maple butter
4 tbsp salted butter
1/4 cup maple syrup
Preheat the oven to 375˚ F. Put the butter into a 9”x13” baking dish and place the dish in the oven to melt.
Stir together flour, 3/4 cup brown sugar, baking powder, cinnamon and salt. Add the milk and vanilla. Mix until just combined.
In a bowl, toss the peaches with 1/4 cup brown sugar and 2 tablespoons maple syrup.
Layer half of the peaches over the melted butter. Then, pour on the batter, but don’t 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.
For the “sauce,” mix 4 tablespoons butter and 1/4 cup maple syrup together in a pan. Boil for 2 minutes, then remove from the heat.
Serve the cobbler warm with ice cream and maple butter drizzled on top.
(On a completely different note, I recently bought myself a Danish dough whisk. Don’t worry, I hadn’t 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’s more easily mixed with a Danish dough whisk than a food processor. Check it out, if you’re into focaccia – all the cool kids have one.)
Shelley Civkin, aka the Accidental Balabusta, is a happily retired librarian and communications officer. For 17 years, she wrote a weekly book review column for the Richmond Review. She’s currently a freelance writer and volunteer.