Culinary Caravan's July Recipe of the Month

Mouth-puckering Lemon Squares (Makes 20-24)

Preheat oven 350F. Grease and set aside a glass 9x13 baking dish.
BASE
2 cupsall-purpose flour
1/2 cupicing sugar
1 cupunsalted butter, ICE COLD AND CUT INTO 1/2 INCH CUBES
pinch of salt

Combine flour, icing sugar and salt in bowl of food processor. Add cold butter and pulse until butter is incorporated into dry ingredients and has formed pea-sized nuggets. DO NOT OVER PROCESS.

Turn out base into prepared baking dish and press evenly on bottom and half way up sides of dish.

Bake in preheated oven for 20 minutes.

FILLING
6 large eggs, at room temperature
8 tbspfreshly squeezed lemon juice (scant 1/2 cup) about 2 whole lemons
2 cupsgranulated sugar
zest of two whole lemons
2 tspcornstarch
pinch of salt

Whisk all ingredients together and pour on to baked base.

Return baking dish to oven and continue baking for an additional 25 minutes or until filling has set.

LET COOL COMPLETELY BEFORE CUTTING INTO SQUARES.

Dust with icing sugar if desired.

Variation: Spread a thin layer of good quality raspberry jam evenly over baked base before adding filling.

Chef Deb's 3-step Raspberry Coulis (makes about 1 1/2 cups)

1600 g bag frozen whole raspberries (I use "Europe's Best")
1/2 cupwhite granulated sugar, or to taste
1 tbspframboise liqueur (optional)

Using a paring knive, stab top of berry bag 3 or 4 times and place unopened In microwave oven. Cook on high setting for 5 minutes.

Using a hand emersion blender, puree berries or, alternatively, place frozen berries in a food processor and pulse until pureed. Add sugar and liqueur to pureed berries.

Pass berry puree through a fine mesh sieve. Place in a squirt bottle if desired.



Missed a recipe? Contact Chef Deb for the recipe of the month you missed.



Vertical banner