HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

In Classic Stars Desserts, pastry chef Emily Luchetti reprises a selection of recipes from the heyday of San Francisco's acclaimed Stars Restaurant, including Lemon Squares, Chocolate-Filled Filo Triangles, and Goat Cheese Cake with Mixed Berries.

I Love Desserts

 

Lemon Squares

Lemon Squares
Lemon Squares

Makes 24 squares

 
 

Lemon square aficionados swear by this recipe. I have received letters from complete strangers saying they have tried numerous lemon square recipes, and this one is the most lemony of them all. For easier cutting, let the bars sit for several hours after baking.

Crust
  • 1-1/2 cups all-purpose flour
  • 1/2 cup confectioners' sugar
  • 6 ounces (12 tablespoons) cold
         unsalted butter, cut into
         1/2-inch pieces
Filling
  • 6 large eggs
  • 3 cups granulated sugar
  • 1 cup plus 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup all-purpose flour
  • About 3 tablespoons confectioners' sugar

To make the crust: Preheat the oven to 325 degrees F. Combine the flour and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on low speed until mixed. Add the butter and continue to mix until the butter is the size of small peas, about 30 seconds. The mixture will be very dry. Gently press the mixture evenly onto the bottom of a 9-by-13-inch baking pan.

Bake until golden brown, 20 to 25 minutes. Let cool to room temperature. Reduce the oven temperature to 300 degrees F.

To make the filling: In a large bowl, whisk together the eggs and granulated sugar until smooth. Stir in the lemon juice and then the flour. Pour the filling on top of the crust.

Bake until the lemon filling is set, about 40 minutes. Let cool to room temperature and then put in the refrigerator for 1 hour or keep at room temperature for 3 hours before cutting. Cut into squares measuring about 2-1/4 inches and dust the tops with the confectioners' sugar.

Planning Ahead

The squares maybe made a day in advance, covered, and refrigerated. Bring to room temperature before serving.

 
  • From:
  • Classic Stars Desserts
  • Favorite Recipes
  • By Emily Luchetti
  • Chronicle Books
  • Hardcover; 312 pages; $29.95
  • ISBN: 0-811-8-4703-9
  • Recipe reprinted by permission.

Buy Classic Stars Desserts

 

Classic Stars Desserts

 
 
 
 
Kitchen Gypsy

 

This page created June 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.