And, there are only so many lemons my parents can use or give away. Especially in California, where every other house has a similar tree.
Future lemon squares at Mary's Cakes and Pastries!
They are pretty easy to make, you just need fresh lemons. Don't even THINK about using bottled lemon juice.
Want the recipe? No mixer required, we make this ENTIRELY by hand in the shop so there is no fighting over Rosie (the new 60-quart Hobart mixer we won in the Get Back To Scratch contest last summer). The recipe is also in our cookbook.
You can use the crust recipe below or press unbaked shortbread dough into the bottom of the pan. Shortbread dough will make the crust firmer and stronger.
Mary's Lemon Squares
For the crust:
12 oz. butter or margarine (3 sticks)
1 1/2 cups brown sugar
3 cups all purpose flour
For the filling:
2 cups sugar
1/2 cup all purpose flour
3/4 cup fresh lemon juice (with zest from lemons)
For the crust: Cut the margarine into pieces. Add the margarine (or butter), brown sugar and flour to a large mixing bowl and mix with a fork, pastry cutter, or your hands until incorporated and the margarine or butter is in pea sized pieces. Press into a half sheet (12" x 18") pan. Do NOT line the pan. Bake at 350 for 15 minutes or until set. Crust will be slightly soft. Remove from the oven and let cool for about 10-15 minutes before pouring the filling over the crust. Lower heat in the oven to 325.
For the filling: While crust is cooking, combine eggs and sugar in a bowl and whip with a hand whisk. Then add flour, lemon juice and zest. Mix with whip until combined and the mixture is lump-free. Pour lemon mixture over cooled crust and return to oven. Bake at 325 for 20-25 minutes or until set. Do not brown or create a hard crust on top.
When totally cooled, dust with confectiiners' sugar and cut into squares. Makes 48 2-inch squares (or more if you cut them smaller).