So, I’ve already made this recipe twice this week (For two separate occasions, not just for me!). A friend of mines grandmother makes a really delicious lemon square, and it was always such a treat to have one when they were shipped to our dorm in college. When I saw this recipe in cooking light this month I decided it was time to give it a try. To make the traditional recipe healthier, they cut down the sugar by a lot and sub out a good chunk of butter for canola oil. Both make for a happier heart, enjoy!
Summery Lemon Squares- slightly adapted from Cooking Light
Serves: 12-14 (depending on how big you cut them)
3/4 cup all-purpose flour
1/4 cup powdered sugar
3 tablespoons walnuts
1/8 tsp. salt
2 tbsp. chilled unsalted butter, cut into small pieces
2 tbsp. canola oil
3/4 cup granulated sugar
2 tbsp. all-purpose flour
1 tsp. grated lemon rind
1/2 cup fresh lemon juice (2-3 lemons)
2 large eggs
1 large egg white
2 tbsp. powdered sugar
- Preheat oven to 350 F.
- Weigh or lightly spoon flour into dry measuring cups, level with a knife. Place flour, 1/4 cup powdered sugar, walnuts and salt in a food processor, pulse 2 times to combine. Add butter and canola oil. Pulse 3-5 times or until mixture resembles coarse meal. Place mixture into the bottom of an 8 inch square glass or ceramic baking dish coated with cooking spray, press into bottom of pan. Bake at 350 for 20 minutes or until lightly browned. Reduce oven temperature to 325 F.
- Combine granulated sugar and next 5 ingredients (through egg white) in a medium bowl, stirring with a whisk until smooth. Pour mixture over crust. Bake at 325 F for 20 minutes or until set.
- Cool completely and cover at least 2 hours. Sprinkle squares evenly with 2 tbsp. powdered sugar.