Wednesday, July 12, 2006

Simply Lovely Lemon Squares

Making a really good lemon square is tricky business. All the components have to be there - a tender shortbread crust supporting a tart, creamy lemon filling. Some problems that can occur are that your square ends up tasting eggy or that your filling gets overcooked thus becoming a solid mass. They would probaby still be edible but not nearly as pleasurable as a proper lemon bar should be.

I have had my share of hits and misses with the lemon square and I think this attempt falls somewhere in the middle. Though they were enjoyed by Mr. CB, they were not 100% perfect. The shortbread was lovely and buttery but the filling could have used a little work. It was tart and lemony but not quite right somehow. Some of the filling leaked underneath the crust so some bars really had no filling to speak of - just lemon flavour. I am not discouraged though - the perfect lemon bar recipe is out there somewhere and I will find it.

Recipe: Simply Lovely Lemon Squares


Anonymous said...


Nothing, and I mean nothing, beats a well made lemon square. I can almost taste yours. Delicious!

Anonymous said...

Lemon seems like such a simple flavor but is so elegant. I truely enjoy most any thing lemon.

Canadian Baker said...

Ivonne - I agree and thank you!

Tanna - So do I. I appreciate the lemon more and more each day. :)

JB said...

I'm not an avid lemon square maker, but I made these a few months ago, perhaps this recipe would be helpful in your search for hte perfect recipe.

Alpineberry Mary said...

Your lemon squares look absolutely mouth-watering. But then again, I've never met a lemon bar that I didn't like! Although, I do prefer the super tart ones to the creamy, milky ones.

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