Lemon Earl Grey Squares Recipes

CREAMY LEMON SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
• Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
• Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

LEMON-EARL GREY SQUARES

Steps:

• Pre-heat oven to 350.
• To prepare crust, line an 8 inch square etal baking pan with foil that extends 2 inches beyond sides of pan; coat foil with cooking spray.
• In a bowl combine 5.6 ounces flour, 1/3 cup powdered sugar, 1 tsp tea leaves from 1 tea bag (discar4d the tea remaining in the bag) and salt.
• Cut in butter with a pastry blender or two table knives until mixture resembles coarse meal.
• Press into bottom of prepared pan and Bake at 350 for 19 minutes or until lightly browned.
• To prepare fillilng:.
• Place juice in a medium microwave safe bowl. Microwave on high for 30 seconds. Add remaining 1 tea bag to juice. Cover and steep 10 minutes. Squeeze juice from tea bag into bowl and discard tea bag.
• Combine granulated sugar, 2 tbsp flour and baking powder in a bowl.
• Add rind and eggs to juice.
• Stir with a whisk until combined well.
• Remove crust from oven.
• Pour filling onto hot crust.
• Bake at 350 for 23 minutes or until set.
• Cool in pan on wire rack for 30 minutes.
• Remove from pan by lifting foil.
• Remove foil
• Cut into 16 bar4s.
• Sprinkle with 1 tbsp powde4red sdugar.

LEMON SQUARES

Steps:

• *NOTE:Original recipe used 1 T butter, softened.
• **NOTE:Original recipe used 1 T canola oil.
• ***NOTE:Original recipe used 2 lg egg whites, divided.
• Preheat oven to 350 deg F.
• Lightly coat an 8 x 12" or 7 x 11" baking pan with cooking spray.
• In small bowl, stir together 1 C flour, 1/4 tsp baking powder, baking soda and salt.
• In mixing bowl, beat together 1/2 C sugar, lowfat margarine.
• (butter), oil, egg white and lemon rind (zest) with electric mixer until smooth.
• Stir in dry ingredients until blended and crumbly.
• Note: Mine never did get crumbly-- it was a batter.
• Press dough in an even layer in baking pan.
• Note: I just poured it.
• into the baking pan.
• Bake the crust 15- 20 min or until it is puffed all.
• over and browned around the edges.
• Meanwhile, in bowl, combine the remaining 3/4 C sugar, 2 tsp lemon zest, lemon juice, egg, the flour and 1/4 tsp baking powder; whisk until smooth.
• Pour evenly over hot crust and bake about 14- 20 min longer, or until set.
• Let cool completely in pan on a wire rack.
• Cut into squares and dust with.
• confectioner's sugar.
• Note: I omitted the confectioners sugar.