I’m gonna have that song in my head for the rest of the day. But it’s probably not the worst thing in the world considering its a grey and on-the-verge-of-wet day here.
These little squares will pick me up though!
I’ve shared these before. I’ve got a regular and a gluten-free recipe on the blog. But I had to make them again for a dinner I was at recently. They are just that good… and just that easy! And as much as I LOVE chocolate, this is a nice fresh dessert that gives a great finish to a lovely BBQ meal.
The original recipe comes from Ina Garten. I’ve made a few minor modifications to mine.
3/4 cup of butter
1/2 cup of sugar
2 cups of flour
1/2 teaspoon of salt
Set oven to 350 degrees.
Cream the butter in a mixing bowl. Add in all the remaining ingredients.
Line a 9 x 13 pan with parchment paper. Press in the crumb mixture (it will be VERY crumbly). Bake for 15 minutes.
While the crumb base is in the oven, mix up the filling.
3 cups of sugar
The zest of 2 lemons
The juice of the 2 lemons and then add enough lemon juice to make 1 cup
1 cup of flour
I do the filling part all by hand. It makes cleanup so much easier!
In a large bowl, whisk together the eggs. Add in sugar and mix till fully combined.
Add in the remaining ingredients. Set in the fridge until the crust is ready.
When the crust comes out of the oven, I immediately pour over the filling on top. I like that it softens the crust slightly. Return to the oven and bake for another 30 minutes. I like the top to get just a hint of brown.
Cool… (this is critical – tough but critical). Let the squares set up fully. Like 4-6 hours in the fridge fully.
Remove from the pan (this is where the parchment will help), cut into squares and enjoy. I love to serve these still chilled from the oven and with a good cup of strong coffee. Mmmmm… I could go for one now!