![]() Makes 9 – 12 servings (depending upon how large you cut the squares). Let sit at least 5 minutes before cutting into squares and serving. Lift out of pan and spread glaze over while still warm.While squares are cooling, prepare glaze by stirring together sugar, lemon zest and just enough juice to make a spreadable glaze. Transfer batter to prepared pan and bake for 20 minutes. Put all ingredients into a large mixing bowl and stir with a silicone scraper or wooden spoon just until all dry ingredients are incorporated.Line an 8 x 8 inch (20 x 20 cm) baking pan with parchment paper, allowing it to hang over the sides of the pan so you can easily lift out the cooked squares. 3 tablespoons (45 mL) freshly squeezed lemon juice.1 cup (290 g) powdered (confectioner’s) sugar.Pour lemon mixture evenly over hot, partially baked crust. Bake 20-22 minutes or until light brown remove from oven. 2 tablespoons (30 mL) freshly squeezed lemon juice Press mixture evenly onto bottom of ungreased 13x9-inch baking pan.3 tablespoons (45 mL) melted butter or vegetable oil.1/4 cup (60 g) sour cream or plain Greek yogurt.They are super simple to prepare – just put everything in one bowl and stir – and they freeze beautifully. Unlike the lemon squares you might be more familiar with which typically have a shortbread base and a lemon curd filling, these delightful squares have more of a brownie or blondie-esque texture. ![]() A new twist on a favourite flavoured dessert! ![]()
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