Lemon Squares With Cornmeal Crust Recipes

Steps:

• Crust: Preheat oven to 350 F; butter and line the bottom of a 8 x 8-inch baking pan with parchment paper.
• Combine flour, salt, cornmeal and icing sugar; cut in butter until the texture of coarse meal (dough will be crumbly).
• Press dough into pan and bake for 15-18 minutes, until it just begins to colour around the edges; allow to cool.
• Filling: Whisk together all ingredients for filling until smooth and pour over crust.
• Bake for 25-30 minutes, until set and a crust is visible on top of the squares.
• Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
• To Assemble: cut squares and serve, dusted with icing sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Process 2 cups flour, butter, and 1/2 cup confectioners' sugar in a food processor until mixture resembles coarse crumbs; press into the prepared baking dish.
• Bake in the preheated oven until the edges of the crust are golden brown, 18 to 22 minutes. Cool crust to room temperature.
• Beat white sugar, eggs, 1/4 cup flour, lemon juice, baking powder, and lemon zest together in a bowl using an electric mixer until light and fluffy; pour onto the cooled crust.
• Bake in the oven until custard is set, 25 to 28 minutes. Cool lemon squares completely; dust the top with more confectioners' sugar.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
• Bake in the preheated oven until the crust is golden brown, about 20 minutes.
• While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
• Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.