Let’s Eat!-Desserts-Between Cake and Pie-Part 3

SUNDAY MEMORIES

Judy Wills 

One of my favorite desserts to make is what I call Lemon Squares.  Others may have a different name for the same dessert, but that’s what I’ve always called them.  I got the recipe from another Air Force wife while we were living on Tyndall AFB, Florida, back in the 1970’s, and have used it quite often since then.  It’s an easy thing to make, and it is a great dessert to take to dinners or other functions.  Since I’ve had my Cuisinart food processor, it is quite easy to make it in one “pan” so-to-speak.  I make the crust in the food processor, and while it is baking, I make the filling in the same processor bowl.  I do not take the time to squeeze the fresh lemons – I use the thawed frozen lemon juice by Minute Maid.  Works just as well.  I knew one lady who, when making this for a large church group, would just throw the entire lemon in the food processor – peel, seeds and all.  I found that method to taste quite bitter.  What I wanted was sweet-tart.  Of course, I like mine the best.

LEMON SQUARES

CRUST:

1 cup butter (2 sticks, firm)

½ cup packed down powdered sugar

⅛ tsp salt

2 cups all purpose flour

Blend together with a pastry blender until like very coarse meal. (See NOTE: below)

Spray a 9” X 13” glass pan with PAM.  Press above mixture firmly into the glass pan, trying to make it as even as possible.

Bake in a 325º oven for 15-20 minutes, until lightly brown.

FILLING:

Mix together while crust is baking:

            4 eggs

            2 cups granulated sugar

            Heaping ⅓ cup all purpose flour

            ½ cup lemon juice  (juice of one lemon)

Pour filling over the baked crust.  Bake crust and filling together at 325º for 15-20 minutes.  “Jiggle” the pan – if the filling seems more-or-less firm, not juicy, then it is done.  DO NOT OVERCOOK!  The filling will crack.

Remove from oven and sift powdered sugar over the top.  Cool before cutting.

NOTE:  This is really easy if you have a food processor.  

            For the crust:  place the flour, powdered sugar, and salt in the bowl and blend briefly.  Cut the butter into “pat” size and dump in the bowl on top of the flour mixture.  Blend with the metal blade until it begins to stick together – dough like.  Press the mixture into the greased pan and bake.

            While it is baking, in the same processor bowl (no, you don’t have to clean it before you do this step), blend the eggs briefly.  Add the sugar and flour and blend until well mixed.  While the processor is running, pour the lemon juice into the bowl until it is mixed.  Run the processor a time or two during the time the crust is baking.  Then continue as above for baking the filling and crust together.

Photo by Judy Wills

~~~~~~~~~~To Be Continued~~~~~~~~~

Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .

  Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.

After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.

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