Lemon Squares

Hello Spring! These lemon squares are so quick, simple and delicious, you will want to have a lemon or two on hand at all times in order to whip up a batch on a whim.  I picture these as the perfect dessert for a spring BBQ or for Mother's Day brunch.

This is my second foray into baking with citrus - this lemon cake was a beauty and a winner for Easter dinner.  I love working with my new little zester - a bit messy but doesn't the kitchen smell wonderful!

Lemon Squares

Butter Crust
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup all-purpose flour
pinch of salt

Lemon Filling

2 large eggs
3/4 cup granulated sugar
1 teaspoon fresh lemon zest
3 tablespoons all-purpose flour
1/4 cup fresh lemon juice  (approximately 1 large lemon)

1/4 cup icing sugar  (for sprinkling on top)

Begin with the crust.  Cream butter and sugar until light and fluffy.  Add 1 cup of flour and the pinch of salt.  Mix well until dough starts to come together.  It's OK if the dough is a little crumbly.

Grease an 8x8 inch pan and line with parchment paper, letting the paper hang over the sides a little. This step is important in order to create beautiful squares, as it helps to get the squares out easily.

Spoon the crust mixture into the pan.   Using a measuring cup or your fingers, lightly press the crust down into the bottom of the pan, ensuring it covers the bottom equally.   It's OK if a little more crust mixture gets into the corners or up the sides - these are the best pieces.  Bake for 15 to 18 minutes in a preheated 350 degree oven until just browned around the edges.  The crust will go back in the oven to bake with the topping, so be sure not to overbake at this stage of the game.

While you are waiting for the crust to bake, prepare the lemon filling.  In a medium bowl, whisk together eggs and sugar until well combined.  Add in the flour, lemon juice, and zest and whisk until blended.

Once the crust is ready, remove from oven and let cool slightly. Pour the filling over the warm (but not hot) baked crust. Return to the oven and bake for 18 to 20 minutes.  The squares should be just lightly browned on top and no longer jiggly in the centre. 

Sift icing sugar (about a 1/4 of a cup, or to your liking) over top as soon as you remove from the oven, so it will stick nicely.   Allow to cool completely in the pan.  (Yes. You have to wait. Don't ruin the beautiful squares). Run a knife around the edges of the pan. Slice lemon bars into nine large squares or 12 smaller squares. Use the over hanging parchment paper to lift the squares out. 

Squares store well for several days between layers of waxed paper, and freeze well for 1-2 weeks, wrapped tightly. 

Maple Oatmeal Scones

These scones are the perfect on-the-go breakfast.  It's maple oatmeal without the bowl!  As an added bonus, these are 100% naturally sweetened with maple syrup.  Make a batch, freeze them individually, and then take out of the freezer the night before or a couple of hours before consuming.

Maple Oatmeal Scones

Recipe from Flour

1 1/2 cups all purpose flour

1 1/4 cups oats

1 1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup cold unsalted butter, cut into small pieces

1/3 cup cream

1/2 cup maple syrup

1 egg (cold)

Combine flour, oats, baking powder, baking soda and salt in a medium sized bowl.   Add the butter and using a pastry cutter or two forks, cut the butter into the flour until it is broken down into pea sized pieces. 

Mix together cream, maple syrup, and the egg until well combined.  Pour into the flour mixture and mix until the dough comes together.  

Using a measuring cup or large spoon, scoop dough and drop onto a baking sheet covered in parchment paper.  Makes enough for about 8 large scones.   Bake at 350 for about 25-30 minutes or until scones are nice and golden brown and a cake tester inserted in the middle comes out clean. 

Delicious served fresh out of the oven with a mug of coffee. 

Lemon Bundt Cake

Nothing says spring like a fresh lemon cake - now, if only the weather would keep up with the calendar!

Happy Easter!

I hope your holiday is filled with all things sweet!

xo

Lemon Bundt Cake
from Amy Kay's Kitchen 


2 1/4 cups all-purpose flour
2 1/4 tsp baking powder

1/2 tsp salt

1 1/4 cups milk
2/3 cups unsalted butter
4 eggs
2 cups sugar
1 tsp vanilla
2 tbsp lemon zest

Lemon Glaze & Lemon Sugar garnish
1 to 1 1/2 cups icing sugar
1 -2 tbsp of freshly squeezed lemon juice
water as needed
1 tbsp lemon zest
2 to 3 tsp sugar 

Preheat oven to 350°F. Grease and lightly flour a large bundt pan.

Combine flour, baking powder and salt in a small bowl.  Set aside.

Add milk and butter to a small saucepan and heat just until butter is melted.

While waiting on the butter, beat eggs on high speed for 5 minutes or until thickened and lemon-colored. Gradually add sugar, continuing to beat until mixture is light and fluffy.  Beat in vanilla and lemon zest. 

Gradually add the dry ingredients and beat at low speed until combined, scraping bowl as needed.

Once the butter is melted, gradually add the butter and milk mixture to batter; beating just until combined and scraping bowl as needed.  The batter will be thin. 

Pour into prepared bundt pan and bake at 350° for 40-45 minutes or until top springs back when pressed and a toothpick inserted near the center comes out clean (or with a few moist crumbs). As the baking time will vary widely between ovens, I recommend starting to check at 35 minutes, and monitoring every few minutes. 

Remove from oven, place on a wire rack and allow to cool for 5-10 minutes or until the cake starts to pull away from side of pan.  

Gently pass a knife around the sides of the pan to release the cake and carefully turn out onto a wire rack to cool.

Lemon Glaze
Whisk together the icing sugar and enough lemon juice until the right consistency is obtained.  Taste test for tartness (say that 5 times fast!). If needed, add a teensy bit of water to liquify to glaze consistency.  Pour over cake, letting it drip over the sides prettily.


Lemon sugar garnish
Mix lemon zest and sugar in a small bowl and sprinkle on top of freshly glazed cake while the glaze is still wet.