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Lemon Squares

Kix Story:  My wife, Barbara, is usually the one who bakes at our house.  Her recipe for Lemon Squares is one she has written down on a small index card that’s been in the recipe collection for years.  I’m not sure where it came from, but you can tell by the splatters and tatters on that little recipe card that it’s a favorite of ours.

Whether you call them “squares” or “bars”, these are easy to whip up.  If you don’t have fresh lemons lying around for squeezing, you could cheat and use the bottled lemon juice.  Nobody has to know!

Crust

2 cups all-purpose flour

1 cup powdered sugar

Pinch of salt

1 cup (2 sticks) unsalted butter, room temperature

Filling

4 eggs

2 cups white sugar

6 tablespoons all-purpose flour

6 tablespoons freshly squeezed lemon juice

Powdered sugar

Preheat the oven to 350 degrees.  Butter a 9 x 13 baking pan.

To prepare the crust, combine the flour, powdered sugar, and salt in a large bowl.  Cut in the butter with a pastry blender or two knives to make a crumbly mixture.  Press the mixture into the prepared pan.  Bake for 20 minutes, or until lightly browned.

To prepare the filling, mix the eggs, white sugar, flour, and lemon juice.  Pour over the baked crust, and bake for 25 minutes.  Sprinkle with powdered sugar when done.  Cut into squares when cooled.

Makes 12 servings.

 

Summer Strawberry Shortcakes

Even though this recipe is called “Summer” Strawberry Shortcakes, you can make it any time of the year that you can get ripe strawberries.  Fresh, ripe, juicy strawberries are the key.  Serving these individual “cakes” hot out of the oven with the strawberries and cream on top is the way to go, and they’re the perfect dessert for an early summer feast, picnic, or a Fourth of July barbecue.

4 cups fresh, ripe strawberries, rinsed, hulled, and sliced in half

3 tablespoons sugar, plus more for the sugaring the berries

2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened, plus more for spreading on the cakes

1 egg, beaten

2/3 cup heavy cream, half-and-half, or whole milk

1 cup heavy whipping cream, whipped to stiff peaks

Preheat the oven to 450 degrees.

Place the berries in a bowl and sprinkle with sugar.  The amount of sugar is truly to taste; anywhere from a tablespoon to a cup.  If the berries are ripe and sweet, start with ¼ to ½ cup of sugar.  Stir and let sit for at least 30 minutes.  The sugar will bring out the juiciness of the berries.

In a large mixing bowl combine the flour, baking powder, and salt.  Cut in the butter with a pastry cutter or two knives until the mixture is crumbly.

In a small bowl whisk together the egg and cream until well blended.  Add to the flour mixture, and stir until completely moist.

Turn the dough onto a lightly floured surface, and knead briefly.  Pat the dough to ¼ inch thickness.  Using a floured 3-inch biscuit cutter or a juice glass, cut out 6 biscuits.  Place the biscuits on an ungreased baking sheet.  Bake on the upper rack for about 10 minutes, until lightly brown on top.

While the biscuits are still hot, split them open, and butter each side.  Spoon the berries and whipped cream onto the biscuits.  These are best served warm.

Makes 6 servings.