Sunday, September 2, 2018

Poppy Seed Lemon Squares

 Poppy Seed Lemon Squares

I offered to bring cookies to a recent event and my "Why Didn't You Make More Cookies" we're requested (from post on  February 27, 2016). This was the recipe I developed for lemons sent by my dear friend from California - it was a poppy seed thumbprint cookie topped with homemade lemon curd.  I took them to a friend's party and they were gone within minutes. Many guests asked "Why didn't you make more?' Hence the cookie's name.  

However, a recent request was denied for lack of time. But now I have come up with a quicker and very nice alternative - a variation on classic lemon squares. These were also a big hit. and they are much faster to make.

Crust-preheat oven to 350 degrees F. Place rack in bottom 1/3 of oven, and use an 8-inch square pan, lined with foil.
8 Tablespoons unsalted butter(one stick) softened
1/4 cup granulated sugar.
1/8 teaspoon salt 
1 cup all-purpose flour
1 tablespoon poppy seeds

1. Melt butter which has been cut in chunks in medium saucepan over medium heat.  Remove from heat and stir in the sugar and salt.  Mix flour with poppy seeds and add to the pan. Mix a little, just until the flour is incorporated.
2. Press the dough evenly over the bottom of the pan, and bake for about 20 minutes or until the crust is lightly browned.

1/2 cup  plus 1 Tablespoon granulated sugar
1 and 1/2 Tablespoons flour
2 eggs
1 teaspoon freshly grated lemon peel
1/4 cup lemon juice

1. While crust is baking, stir the sugar and flour together in a medium bowl until well mixed.
Whisk in the eggs, stir in the lemon juice and zest.
2. When crust is ready, turn oven down to 300 degrees F. Pour filling over the crust.
3. Bake about 15 minutes or until topping is puffed at the edges and no longer jiggles in the pan when tapped.
4. Set on rack to cool completely.  Lifting ends of foil, transfer to cutting board.
Use sharp knife to cut into 16 or 25 squares.  I do the 25 - less calories.
5. Sieve powdered sugar on the bars just before serving.

The lemon bars may be stored in the refrigerator, airtight, for about 3 days.  I usually freeze the extras.  

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