Food Network Lemon Squares

Sometimes, even though it is 90 degrees outside and 80 inside, a girl has to turn on her oven. When I saw the recipe for Lemon Squares (they call them Lemon Bars) in Food Network's March issue I knew I was going to have to make them.



I've been making the same lemon squares recipe for years and years, but I'm always up for trying something new! Ultimately, my old recipe is still my favorite. These squares came out with more of a custardy texture and I like my lemon squares a bit lighter. But, if you were to walk into a bakery and buy a lemon square you would get something more like this new recipe. These are definitely more gourmet and less bake sale. :)

You will need:

For the crust:
1 1/2 sticks cold, diced butter (Smart Balance)
2 cups flour (calls for all-purpose, but I used white whole wheat)
1/4 cup brown sugar
1/4 cup powdered sugar (you'll need more for dusting later)
1/4 tsp salt
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For the filling:
4 large eggs
2 egg yolks
2 cups sugar
1/3 cup flour
1 tsp lemon zest
1 cup fresh lemon juice (about 8 lemons)





Preheat oven to 350 degrees and line a 9x13 pan with foil. Grease with vegetable oil, butter, or cooking spray. Food Network suggests veg oil, but I used cooking spray.


Pulse the butter, flour, sugars, and salt in a food processor or use to knives to cut the butter into the dry ingredients until mixture comes together.



Press mixture into the bottom of your greased, foil-lined pan.



Bake for 25 minutes or until the crust is golden.



Meanwhile, the filling! Whisk together the whole eggs and yolks, sugar, and flour in a large bowl.



Then add the lemon juice and zest and whisk until frothy, about one minute.



When the crust is done, remove from oven and reduce the heat to 300 degrees. Pour the filling onto the hot crust and return to oven.



Bake for 30-35 minutes and the filling is set.



Let the bars cool in the pan on a wire rack and then refrigerate them until they are firm. When they are firm, lift them out of the pan using the foil. Dust with powdered sugar.



Then cut into squares.



Now feast!!



You are going to want at least two more. :) These won't last long!! Thick, rich, with an amazing blend of sweet and lemon. YUM!



Enjoy!!

Good for Anything Sauce

This sauce recipe is perfect for beef, chicken, or fish--but fish is my favorite. It is reminiscent of T.G.I.Friday's Jack Daniels Grilling Sauce. Chock full of flavor and you don't have to mess around with marinating anything. This sauce is a topper!

You will need:

3/4 cup honey
1/3 cup soy sauce
1/4 cup brown sugar (dark is preferable, but light is fine)
1/4 cup pineapple juice
2 T lemon juice
2 T white vinegar
2 tsp oil
1/2 tsp cayenne pepper (optional)
1/2 tsp paprika
1/4 tsp garlic powder
salt and pepper to taste (I add a few shakes of each)



This recipe makes quite a bit of sauce. I get three full uses out of it, half it if you only want to use it once. It keeps in the fridge, covered, for two weeks.

To make the sauce, combine all ingredients in a saucepan over medium/low heat and whisk.



Bring to a rolling boil then reduce the heat to a simmer/slow boil.





Boil and reduce for 15-20 minutes or until syrupy. (Watch the sauce closely to be sure it doesn't bubble over.) Remove from heat and pour into a bowl to cool a bit.



For fish--I rub each fillet with a bit of oil and Montreal Steak seasoning and put into a skillet on medium/high heat. Drizzle with sauce...



and cook for 4 minutes on each side, drizzle with more sauce after flipping.



Then, if you want to take a picture, remember to do so before eating it down to the last two bites. :)



Enjoy on grilled (or baked) beef or chicken as a finishing sauce. I usually just put plastic wrap over the sauce and store in the fridge and then use it up in a few days. To store it longer, put it in a sealed plastic container or bag.