Lemon Curd Squares Lemon Curd Squares

Lemon Curd Squares | Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Jodi Pudge

Freshly squeezed lemon juice is key for the best flavour. If you don't have a citrus reamer, cut the lemons in half and insert a fork into the cut sides, twisting to release the juices. Just be sure to strain the juice through a fine-mesh sieve to remove the pulp.

  • Prep time 30 minutes
  • Total time 2 hours

Ingredients

  • 3/4 cups butter , softened
  • 2 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 1/4 cups alI-purpose flour
  • 4 eggs
  • 2 tablespoons finely grated lemon zest
  • 1/2 cup lemon juice
  • 1 teaspoon baking powder
  • 2 teaspoons icing sugar

Method

In bowl, beat together butter, 1/2 cup of the granulated sugar and the salt until light and fluffy; stir in 2 cups of the flour, 1 cup at a time. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F oven until golden, 35 to 40 minutes. Let cool completely in pan.

In bowl, beat eggs with remaining granulated sugar until pale and thickened; beat in lemon zest and lemon juice. Stir in remaining flour and baking powder. Pour over base, spreading evenly.

Bake in 325°F oven until centre is set yet still jiggles slightly, 20 to 25 minutes. Let cool completely in pan. Dust with icing sugar. Lift out onto cutting board; cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)

Makes about 48 squares.

Nutritional facts Per square: about

  • Sodium 44 mg
  • Sugars 9 g
  • Protein 1 g
  • Calories 86
  • Total fat 3 g
  • Potassium 16 mg
  • Cholesterol 23 mg
  • Saturated fat 2 g
  • Total carbohydrate 13 g

%RDI

  • Iron 2
  • Fibre 0.0
  • Folate 6
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3
  • Vitamin C 2
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Curd Squares

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