Right now I do not remember which the product with the slogan was of “because you cannot eat only one?” But it does not matter what it was, I am going to make it mine and I use it for these lemon squares because that is exactly what will happen to you. Well, obviously depends on how big you cut the squares, or if you do not cut it at all then if you eat only a big one!
It took me a few days to recover from the hangover birthday to find a moment and write a new post. For quite some time I made this recipe, it is one that I had on my list of pending from the book “a sweet in New York” that I recommend a lot. For me it is like my basic baking manual and its recipes are really authentic.
I had to lower the level a bit after the super birthday cake recipe, so I bring you a very simple and really quick recipe to make. Although, no less delicious!! As I said at the beginning, these lemon squares are totally additive, you will have to arm yourself with a lot of self-control so as not to kill the whole tray in a single day. I speak from own experience, I almost liquidated them all in one afternoon.
Do you know this situation when you start eating the crumbs that come out when cutting, then you eat the piece of the corner that looks a bit ugly and end up doing relaxation exercises to contain the urge to eat all of them and have none left to shoot the pictures? Well, that, I know what I’m talking about. What happens with most sweets made of lemon is that they are double-edged weapons. They tend to be light, so they go very well and you do not feel at all full.
But, they have sugar, eggs, butter … just like the rest of sweets, and there’s the trap! You go eating and eating without stopping because they go in like popcorn until you suddenly end up romping on the floor like the Arctic walrus for the indigestion you are suffering. And then everything is displeasures, so you have been warned! I recommend you to do them when you have guests so that there are more people eating and cancel that risk of indigestion. Although, if you have to share with more people, you may see yourself fighting with a machete for the last piece with your guests.
By the way, in another order of less exaggerated things, you are going to forgive me but today I am saying more fool things than usual 🙂 I suppose you have noticed that I have put some photos of the preparation of the recipe. Normally I do not, I always put the finish cake. Basically for saving me work, I pretty much already have what I normally do. But also because in this case, as I did the photo session directly in the kitchen, I took the opportunity to do some during the preparation as well, since the scenario was going to be the same for the whole shooting session, then it will keep the same style.
I know that showing the steps of preparation is very useful, especially for people who do not have so much experience. But, if I have to prepare a scenario to make the photos of the step by step process I would have to quit my job to have the amount of hours that this requires!! So you have to forgive me because I do not usually do it.
In the Stories of Instagram if I often post spontaneous photos and videos of how I make some recipes. But nothing professional, all done with the mobile phone. Although I hope that this will compensate a little the lack of graphic material of preparations in the blog. Some of my friends are pushing a bit with the idea of having my YouTube channel, but we will see, I do not see myself recording in videos to be honest…
And now that I’m designing the WordPress entry and selecting photos, I just realized that I’ve ended up with a mega advertorial of a million photos! Well I am sorry, but it stays like that, I had to spend a lot of time to process them all and to shoot them. you must have to “scroll” down a bit more than usual this time 🙂
- FOR THE BASE:
- 150g bread flour
- 30 g sugar
- 4 Tbsp cornstarch
- ½ tsp salt
- 125 g diced butter (cold)
- FOR THE LEMON PUDDING:
- 180 ml of lemon juice (about 3 lemons)
- 250 g sugar
- 6 eggs
- Zest of 1 lemon
- 5 Tbsp bread flour
- TO DECORATE:
- Icing sugar
Preheat the oven to 170 ° C. Prepare a square non-stick pan of about 24 cm. Put all the ingredients of the base in a bowl, and using the mixer with the hook accessory or by hand with a fork or a kneading tool like the one in the photos, mix all the ingredients well until you obtain a homogeneous mixture of the texture of the crumbs. Cover the base of the pan with the dough, pressing until it is flat. Bake for about 20 minutes, until golden brown.
In the meantime you can start preparing the pudding. Beat all the ingredients together vigorously with the rods, the mixture is quite liquid but then it sets. Remove the base from the oven and pour over it the pudding mixture, no need to let it cool. Lower the oven temperature to 150 ° C.
Bake everything again for 40 minutes until the pudding is set. Let cool about 15 minutes before unmolding. To serve, cut into squares and sprinkle with icing sugar.