I’ve heard some
Well, life hadn’t given me lemons; I had taken them. So I wasn’t going to make lemonade; I was going to make lemon squares, the unskilled baker’s lemon meringue pie. Here’s what I used:
1 cup butter (2 sticks)
½ cup white sugar
2 cups all purpose flour
4 cage-free, local eggs
1 ½ cup white sugar
1 cup flour
juice of 5 lemons
First, I preheated the oven to 350 degrees. To soften the butter for the crust, I stuck it in the microwave… in the metal mixing bowl. The answer to the question, WHAT WERE YOU THINKING?! is that I wasn’t thinking. I spend a good portion of my life simply not thinking at all, and this was one of those moments.
It was only when I heard popping noises and smelled burning that I realized I had broken the Number 1 Rule of Being a Grownup in the Kitchen: Don’t put metal in the microwave. Luckily, I rescued the butter before the metal mixing bowl exploded and killed me and/or ruined my microwave.
I mixed in 2 cups of flour and ½ cup of sugar, then patted it into the bottom of an ungreased 9x13 pan. By this time, the oven was ready. I baked the crust for 20 minutes, until it was golden brown.
While it baked, I got to work on the goopy part of the lemon squares. I whisked together 1 ½ cups of sugar and ¼ cup of flour in another mixing bowl, then added the eggs and the lemon juice.
I started to just squeeze the first lemon directly into the mixture, but realized quickly that if I kept it up, my lemon squares would be full of seeds. I’m always one for a good surprise, but I don’t think breaking a tooth on a rogue lemon seed while eating dessert counts as a good surprise. So I squeezed the lemons into a little cup first, removed the seeds that accidentally got in there, and then added the juice to the mixing bowl.
When the crust was done baking, I removed it from the oven and poured the mixture on top of it as evenly as I could. Then I put the whole thing back in the oven for another 25 minutes. When I removed the tray from the oven, the lemon squares still looked a bit goopy. But they firmed up as they cooled down.
They have just the right texture and they taste perfect: lemony, but not too lemony. I still have a big bag of lemons in my kitchen, though. I’m not sure what to do with the rest of them – ideas are welcome!