Last weekend we went in search of summer Dear Reader. Please understand that we were desperate and could not even settle for Spring....we needed something summer-like to ease our end of winter - where is spring depression. More heavy wet snow fell. Granted, it was only a few centimetres, but come on already!!! This is the winter that JUST WILL NOT LET GO. Being Canadian, you would think we would be used to snow, snow and more snow but in our pathetic defence, usually by now things are looking up, temperatures are on the plus side, birds are singing and the grass is taunting us, playing peek-a-boo through the last of the snow that is stubbornly holding on. We were feeling sorry for ourselves.
I got it in my head that I really, really wanted souvlaki which meant digging a path through the snow in our backyard to the bbq. I cut pork tenderloin into cubes and marinated it in a mixture of olive oil, lemon juice, garlic, rosemary and oregano. The boys went out with a shovel and dug their way only to discover the grills were in bad shape. I was not going to be denied. We spent an entire afternoon driving from one store to another and then.....success! We had been in and out of five home improvement stores on the hunt for these elusive, must have grills! From there, we drove to Kosta's Meat Market in Scarborough and picked up a tub of tzatziki to have with our summer feast. Mission accomplished!
I got it in my head that I really, really wanted souvlaki which meant digging a path through the snow in our backyard to the bbq. I cut pork tenderloin into cubes and marinated it in a mixture of olive oil, lemon juice, garlic, rosemary and oregano. The boys went out with a shovel and dug their way only to discover the grills were in bad shape. I was not going to be denied. We spent an entire afternoon driving from one store to another and then.....success! We had been in and out of five home improvement stores on the hunt for these elusive, must have grills! From there, we drove to Kosta's Meat Market in Scarborough and picked up a tub of tzatziki to have with our summer feast. Mission accomplished!
I roasted some potatoes, sliced up onions and tomatoes and warmed the pita bread. Squeezed fresh lemon juice over the souvaki skewers and just like that - we had our taste of summer.
I woke up Sunday morning thinking about lemons and sunshine. I had quite a few in the fridge, calling out to me....I decided the only thing for it was a pan of lemon squares. They are sunshiney bright, sweet and tangy all at the same time. They are easy to make as long as your remember to line the pan with parchment paper. Don't forget otherwise disaster will ensue. Take my word for it. This recipe makes as many as 48, depending how large you cut your squares.
Luscious Lemon Squares
3/4 cup butter, softened
1/2 cup sugar
1/4 tsp salt
2 cups all purpose flour
For the curd:
4 eggs
1 1/2 cups sugar
2 tbsp finely grated lemon zest
1/2 cup lemon juice (from about 5 lemons)
1/4 cup all purpose flour
1 tsp baking powder
2 tsp icing sugar
Preheat oven to 325 degrees. Beat together butter, sugar and salt in large bowl until light and fluffy. Add flour in two additions. Stir until just combined. Press into parchment paper lined 13 x 9 baking pan. Bake until golden, about 35 to 40 minutes. Allow to cool on rack.
To make the lemon curd: In large bowl, beat sugar with eggs until thickened and pale yellow. Beat in lemon juice and lemon zest. Add the flour and baking powder. Stir until well combined. Spread evenly over pastry base. Bake at 325 degrees until centre is set but still has a bit of jiggle. Allow to cool completely. Dust with icing sugar. Cut into squares. Enjoy!
Luscious Lemon Squares
3/4 cup butter, softened
1/2 cup sugar
1/4 tsp salt
2 cups all purpose flour
For the curd:
4 eggs
1 1/2 cups sugar
2 tbsp finely grated lemon zest
1/2 cup lemon juice (from about 5 lemons)
1/4 cup all purpose flour
1 tsp baking powder
2 tsp icing sugar
Preheat oven to 325 degrees. Beat together butter, sugar and salt in large bowl until light and fluffy. Add flour in two additions. Stir until just combined. Press into parchment paper lined 13 x 9 baking pan. Bake until golden, about 35 to 40 minutes. Allow to cool on rack.
To make the lemon curd: In large bowl, beat sugar with eggs until thickened and pale yellow. Beat in lemon juice and lemon zest. Add the flour and baking powder. Stir until well combined. Spread evenly over pastry base. Bake at 325 degrees until centre is set but still has a bit of jiggle. Allow to cool completely. Dust with icing sugar. Cut into squares. Enjoy!
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