This lemon square has a soft texture, tons of lemon flavour, and just the right balance of sweetness and tartness. The graham crust adds a nice complimentary flavour and texture, and as a bonus it is quicker and easier than a typical shortbread crust.
Ingredients: For the graham crust
- 225g graham crumbs ( 2-1/2 cups)
- 48g sugar (3 Tbsp)
- 84g butter, melted (6 Tbsp)
- 0.75g salt (1/8 tsp)
Ingredients: For the filling
- 140g lemon juice (5-6 lemons)
- zest of lemons
- 230g sugar (roughly 1 cup)
- 180g heavy cream, 35% (3/4 cup)
- 8″ x 8″ square pan (20cm by 20cm)
- stainless steel bowls
- heatproof spatula
- stove top/induction with a small pot
- probe thermometer
- immersion blender (optional)
- cutting board and knife
Instructions for the crust:
- In a stainless steel bowl, add all dry ingredients for the crust.
- Stir in melted butter. Mix until homogeneous.
- Add graham crumb mixture to a lined 8″ x 8″ (20cm x 20 cm) pan, press down firmly (the bottom of a ramekin works well) to pack the crumbs.
- Bake graham crumb mixture in a 325°F oven for roughly 15 minutes.
Instructions for the filling:
- Add all filling ingredients to a large bowl.
- Heat over a double boiler on low, stirring constantly until it the mixture reaches 60°C.
- Remove from heat, strain, and pour into the pan over the cooked crust.
- Bake at 300°F for 40 minutes or until the curd reaches 185°F.
- Different citrus fruit: You can easily change the flavour by swapping other citrus fruits for lemon. Grapefruit or orange squares anyone?!
- Top with meringue: Dress these squares up by finishing with a little torched meringue. Smaller, rectangular slices work well for this.
- Change the crust: We like the flavour of the graham crust, but you can easily substitute a basic shortbread recipe for a shortbread crust. Or, use a pie dough and you have lemon meringue pie!
FAQs, Tips, Troubleshooting:
- Every oven is different – to ensure success we highly recommend taking the temperature of the filling when baking to test for doneness.
- Make sure to pat the crust down well before baking to ensure it stays together.