Month-of-Mini-Desserts: Lemon Squares in the Round

I’ve been making these lemon squares for decades and the origin is lost in the mists of time. But, taking a quick run through the various lemon bar recipes on the Internet, I’m not likely to get called to task for plagiarism.

By the way, do you know you can’t copyright a recipe’s ingredients or measurements? You can only copyright the directions. That’s one reason you see many recipes that look soooo much alike.

To be immodest, I am kinda known for my lemon squares. To switch it up, last time I made them for company, I cut rounds out of the pan, rather than into squares. Yep. You’re right. There were a lot of odd chunks left over, and I didn’t get as many servings from a pan. But it was worth it because they were cute on the plate! I know my photography doesn't convince you of that!

By the way, the crumbs and scraps and chunks didn’t go to waste. I Softened some vanilla ice cream, mixed it all together, and gave DH a dessert he’d never had before (and never will again!).

Tart Lemon Squares in the Round (makes 4-6 depending on cutter used) 

Crust:                                                               

1 c flour                                                     

1/3 c confectioner’s sugar                                   

5 T solid shortening        

2 tablespoons lemon zest                                   

Filling:

1 cup sugar

2 tablespoons flour

2 tablespoons lemon zest

½ teaspoon baking powder

¼ teaspoon salt

2 eggs, beaten

8 tablespoons fresh lemon juice

For the crust:

Combine flour, sugar, shortening and zest. Mix to a coarse ground meal. Press into bottom of 11” x 7” lightly greased pan. Bake at 350 degrees for 20 minutes.

For the filling:

While the crust is baking, whisk sugar, flour, zest, baking powder, and salt.

Blend eggs into flour mixture and whisk to blend.

Add lemon juice and whisk thoroughly.

Pour onto baked crust and bake for 20-25 minutes.

Cool 30 minutes. Cut into 12 squares and dust with confectioner’s sugar.

DH’s Rating: 4 Tongues Up

He only gave me 4 Tongues Up because he thinks I make them too tart. He liked the scraps better with the ice cream!

Month-of-Mini-Desserts: Lemon Chiffon

Welcome back. I hope while you’re here you’ll go rummaging around in my past posts for recipes. I’ve been doing this Month-of-Recipes gig for a few years now. In 2012, I did a month of soup recipes; 2013, a month of chicken; and, in 2014 I posted recipes for appetizers. So go looking. I’ll bet you find some new and interesting recipes to try out.

How do I decide what my month-of-recipes will be? Each year my readers here, on Facebook, and Twitter cast a vote for the category I will post recipes for. It was a squeaker this year, but mini-desserts finally won the day.

Today’s recipe is in the extra-easy category like yesterday’s. The hardest part is waiting two hours to eat it! I’ve included a picture, but I am NOT a food photographer! (I didn’t really have to tell you that, did I?)

This time of year with my lemon tree laden, I look for ways to use them up. I found a package of lemon pudding in my pantry, and voila! A dessert was born!

Lemon Chiffon (four servings in half pint canning jars; or 8+ shot glasses)

1 ounce package lemon instant pudding

1½ cups milk

4 ounces Cool Whip (or homemade whipped cream, extra stiff)

2 tablespoons fresh lemon juice

zest of one lemon

graham cracker crumbs

Whisk together the pudding and milk. When smooth, add whipped cream, lemon juice, and zest. Mix thoroughly. Let sit while you prepare the canning jars.

Put a heaping tablespoon of graham cracker crumbs into bottom of each half pint canning jar. Add two heaping tablespoons of lemon mixture spreading to cover crumbs.

Layer on two tablespoons graham cracker crumbs, spreading to cover lemon mixture. Divide remaining lemon mixture among the four jars. Top with a sprinkling of graham cracker crumbs.

Cover with canning lid and ring and refrigerate for at least two hours to allow the lemon mixture to soften the crumbs. Serve in the jar for a rustic look.

NOTE: You can make this into a mini-dessert by dividing the crumbs and lemon mixture among liqueur or shot glasses.

Oops! I forgot my rating system yesterday. I use DH as my tester. Lucky guy, eh?

Tongues Up:

Yesterday’s Hot Chocolate Nuts and today’s Lemon Chiffon each got 5 Tongues Up! He’d give the Hot Chocolate Nuts more tongues if I let him because the man loves chocolate more than any other man I’ve met!