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STEPS
INGREDIENTS
Ingredients

Ingredients

Equipment

Equipment

Zest lemon until you have 10 mL of lemon zest

Zest lemon until you have 10 mL of lemon zest

Line 8x8" pan with parchment paper.

Line 8x8" pan with parchment paper.

In a medium mixing bowl combine flour, salt, cornmeal and icing sugar and cut in butter the texture of coarse meal (dough wall be crumbly).

In a medium mixing bowl combine flour, salt, cornmeal and icing sugar and cut in butter the texture of coarse meal (dough wall be crumbly).

Coarse crumbly texture

Coarse crumbly texture

Press dough into pan and bake for 18-20 minutes, until it just begins to colour around the edges. Allow to cool.

Press dough into pan and bake for 18-20 minutes, until it just begins to colour around the edges. Allow to cool.

Add the rest of the ingredients into a large mixing bowl and whisk together.

Add the rest of the ingredients into a large mixing bowl and whisk together.

Let it cool

Let it cool

Poor mixture over crust

Poor mixture over crust

Viola! Allow to cool at room temperature for 20 minutes and chill for 2 hours. Enjoy your lemon squares

  • 250.0ml Flour
  • 1.0ml Salt
  • 60.0ml Cornmeal
  • 60.0ml Icing sugar
  • 125.0ml Unsalted butter
  • 4.0 Eggs
  • 2.0 Egg yolk
  • 325.0ml Sugar
  • 60.0ml Whipping cream
  • 125.0ml Lemon juice
  • 10.0ml Lemon zest
  • 5.0ml Baking powder