I know, I know, it’s not Tuesday but I have something special planned tomorrow (it’s Australia Day) so posting this week’s Tuesdays with Dorie post a little early. I hope you forgive me. Because you see, I brought these lemon squares.
I’m a big fan of “bar” type treats but rarely make them (because, you see, I would be tempted to eat them!) – oftentimes, recipes for treats like these are complicated with multiple steps so I was a little leery of this making these. Especially since I was only making a tiny amount – maybe 1/3 of the recipe by the time all was said and done. But then I remembered that I had lemon curd in the freezer – you know, as you do – so that was one less step for me to complete in a busy weekend of baking.
About that lemon curd in the freezer – I had made it before Christmas (for these easy French-inspired desserts) and had a small amount leftover – curd is easier to make in a larger batch. I had read that you can freeze lemon curd so I figured “Why not?” and covered it rightly with plastic wrap, then popped it in the freezer. I thankfully remembered it was there last week so figured I would take a look after it had thawed in the fridge for a day or so and if it was no good, I’d make some more. But it was totally fine! Needed a little whisking to get to the proper consistency but it was perfect!
The base of these bars is a lovely “short” dough – more like a shortbread than a pie crust. You partially bake most of the dough in the pan, then cool it down, then top it with a layer of curd. On top of the curd, you scatter the remainder of the dough (uncooked, crumbled over the curd) and some flaked almonds. It looks like it might not bake up into a “slice-able” bar but it totally does, provided you leave it to cool for the prescribed amount of time.
Aren’t they gorgeous? Thankfully I only made 8 of these (yes, that’s minifying to the max!) and in any case, they are headed into my staffroom (along with these) today. Because it’s Monday and we could all use a little sweetness!
Verdict? I will be making these again for sure – even if you do need to make the lemon curd from scratch, they are still pretty easy to put together and the taste is well worth the effort of baking in a few stages.
Get the recipe for Dorie Greenspan’s Lemon Squares, French Style on pp 326-327 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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