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Sharon (Canarybird) Looking for your Lemon Square recipe

17 years ago

Can you please post it again. I went looking through my pictures for something sweet to bake today and settled on your Lemon Squares but I can't find the recipe. I was sure I saved it.

Thanks

Ann

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Comments (20)

stacy3
17 years ago
Hi Ann. Is it the lemon graham slice?

Here is that recipe.

LEMON GRAHAM SLICE
1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine
10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla
Bottom Layer
Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.
Top Layer
Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350Â°F (180Â°C) oven for 20 to 25 minutes. Cool and cut into 36 squares.
Source: "Company's Coming" - 150 Delicious Squares
Jean ParÃ©
*********************************************
SharonCb
canarybird01
17 years ago
Thanks Stacy....that's the one. Ann it's so good as a dessert too, sliced and topped with whipped cream.

It is really sweet.

Ann as we don't get graham wafers here I used crushed Digestive Biscuits for the base when I made it here in Tenerife.

Made it once in Canada with the graham wafers though and my daughter also makes this recipe and it's a hit with the family.

SharonCb
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Well I realize that this was an evolution of a very simple recipe from Mallorca called "Coca de Tremp which I kept on refining a little more each time I made it. And the last time, instead of making it in a square pan or cookie sheet I made it in the tart pans with even more variation of the topping. Here is the original recipe and my post from some years ago: ********************************* This is one version of the delicious cocas prepared on the Spanish Balearic Islands. They are sold in nearly every bakery and are often eaten out of hand while standing up in the bakery, as a breakfast on the way to work, or as an afternoon snack on the way home or after school. They are usually eaten at room temperature and make wonderful side dishes for a cold summer buffet, picnic or evening snack. There are many variations of coca and in winter the peppers may be substituted by Swiss chard or spinach and without tomatoes. Here is one recipe which is also know as 'Coca de TrempÃ³'. Often the red peppers are skinned and in strips, and accompanied on top of the coca by artichoke hearts, olives and anchovies. This would be called 'Coca Amb Pebres', where 'pebres' are the red peppers in the Mallorquin dialect. (From the Island of Mallorca) ****************************************** Ingredients for 4 people: 4 cups (500 grams) all purpose flour 1 oz (25 grams fresh yeast or 1 pkg dry yeast 4 TBS olive oil 1/4 cup (2 oz or 50 grams) lard 3 medium Italian sweet green peppers or green bell peppers cut in small pieces 3 spring onions - cut in small pieces including all the stalk 3 ripe medium sized tomatoes- sliced finely 1 clove of garlic - sliced finely 1 handful of Italian flatleaf parsley, chopped 1 TBS of sweet red paprika salt water - 1 cup lukewarm 1) Turn on the oven and set temperature at 375 F (191 C) 2) Put the warm water in a mixing bowl (preferrable one of porcelain or terracotta) and dissolve the yeast in it. 3) Add the lard and the olive oil. Add the flour gradually, mixing in by hand until the mixture leaves the side of the bowl. 4) Form a ball and let it rest for a few minutes while you prepare the vegetables. 5) Chop and slice vegetables into a large bowl, add the paprika and some salt and mix all together. 6) Lightly oil either a round pan of about 13" diameter (32 Cm) or a rectangular pan 13" x 11" (32 Cm x 27 Cm) both with a depth of approx 1/2 inch (1 cm). A cookie sheet or oven tray would be ideal. 7) Place dough in centre and carefully stretch it out with palms of hands, patting to fit pan, keeping an even thickness. It should be thin. Note:(I like it a little thicker.) 8) Arrange vegetables evenly on top of the dough, drizzling at the same time with olive oil and salt. 9) Put coca into oven for about 1 hour or until crust is lightly golden and vegetables are cooked. After taking it out of the oven, drizzle a little more olive oil on top. 10) In winter the vegetables may be swiss chard or spinach, substituting the peppers, but also used raw and finely chopped. Source: translated from "Cocina Balear" Ana Maria Calera Editorial Everest - Leon (EspaÃ±a) ************************************************ That was my original post. Then I made it in a smaller pan in my toaster oven, The pastry bottom was just pushed into the pan and spread with my fingers until it covered. Here are the photos of how it looked: Then when I had the loose bottomed tart pans I made them even better with more toppings, including tuna on one along with the red and green peppers, onions, olives and olive oil. The pastry was again just pressed into the pans and spread out and up the sides. The lard pastry is typical of Mallorca where pork products are widely used. It makes a rather firm pastry which holds up well when eating these pieces of coca out of hand rather than from a plate. Loves2...I'm sorry this is so long winded. I didn't realize that I hadn't typed it all out into one concise recipe for my files. But if you have any more questions, please don't hesitate to ask. SharonCb
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Sooz, No I don't freeze. I usually line the pan with non stick foil. Let it over hang the pan. When the squares have cooled you can use the over hanging foil to remove the whole thing from the pan. Makes cutting easier. I stick a sharp knife in a cup of hot water between slices. Wipe it dry before slicing. A 9" X 13" is going to give you a much thicker filling. You might be better off using two 9" X 9" squares. ~Ann
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User
Original Author
17 years ago
Thanks Stacy.

Thanks Sharon. I love this dessert. It is so good.
I thought I had a can of condensed milk in the cupboard but I don't. I'll pick one up tomorrow.

Ann
carolfm
17 years ago
This sounds so good! I have a few Meyer lemons that I picked up at the fresh market yesterday and I am going to try this recipe tomorrow. Thank you for asking Ann and thank you Sharon for the recipe.

Carol
lisazone6_ma
17 years ago
OMG - I LOVE lemon squares! Anything lemon flavor as a matter of fact - those look fabulous! I'm definitely copying and trying this one! Thanks!

Lisa
dixiedog_2007
17 years ago
Sharon those look and sound delicious. I think my husband would really like these.
seagrass_gw Cape Cod
17 years ago
I've been craving lemon and just bought 2 pieces of lemon tart from a store bakery today, but this looks much better. I have a question - do you whip the sweetened condensed milk with the lemon juice and the vanilla? What makes it set up when it's baked? There aren't any eggs in the recipe. (I don't have much experience in the baking department).

seagrass
canarybird01
17 years ago
Seagrass....no you don't have to whip anything, just stir the condensed milk together with the lemon and vanilla until it's combined.
It thickens by itself with the action of the lemon on the milk.

It ends up after baking and cooling as a soft fudgy topping.

Very rich and delicious!

SharonCb
seagrass_gw Cape Cod
17 years ago
SharonCb,

Thank you. I am going to pick up the ingredients and try them this weekend.

seagrass
stacy3
17 years ago
well, I confess, I saved the recipe, but haven't made it. It looks so good. Thanks again for the photo Sharon - I think. :-)

Stacy
seagrass_gw Cape Cod
17 years ago
I just made recipe - took it out of the oven a few minutes ago. I did not have a 9 x 9 square pan, so I used a 9" round cake pan. I started out by making the crust by hand (crushing the graham crackers in a ziplock baggie with a rolling pin) but the crumbs seemed too coarse. And when I tried to mix in the brown sugar, it didn't seem to be integrating very well. So I dragged out my big food processor and used the steel blade. I pulsed together the graham cracker crumbles, the brown sugar, salt and the baking powder and then I added a stick of room temperature butter and processed until it was all uniform. I used the bottom of a round glass to tamp it into the pan. I also found that a wire whisk worked better than the wooden spoon I first tried for incorporating the lemon juice into the sweetened condensed milk (but I didn't whip it). I baked it for the full 25 minutes. I can't wait to have a piece of it after dinner tonight.

----------------------------------------------------------
I don't make desserts or bake very often, so here are a few things I learned:

There were three individually wrapped packets of graham crackers in the 14.4 oz box of Nabisco Grahams and one packet made the required 1 1/2 cups of crumbs for the crust.

When I went to the store to buy the sweetened condensed milk, there weren't any 10 oz. cans so I bought the only size they had which was 14 oz. but that turned out to be by weight. It measures 10 liquid ounces so I used the whole can.

Also, just for reference, I was able to get 1/2 cup of lemon juice out of 2 large fresh lemons (I bought 6 - who knew?)

seagrass
seagrass_gw Cape Cod
17 years ago
We had this for dessert tonight. It's delicious and so rich, now I understand why the original recipe called for cutting it into 36 squares! But since I had to bake it in a round pan, I cut our pieces into tiny wedges.

Could anyone who has made the recipe tell me if the crust is supposed to be as dense as it came out in the food processor? Or if you make it somehow by hand, what is the consistency of the crumbs and how do you make it happen?

thanks!

seagrass
canarybird01
17 years ago
Seagrass to make the crumbs I put the biscuits into a plastic bag and rolled over it with a rolling pin, over and over until they were fine crumbs. Then I mixed them with the other ingredients in a bowl and then packed them into the pan, using the back of a round soupspoon as well as the bottom of a drinking glass to pound it all in firmly.

It will have a few crumbs when you cut it out of the pan in pieces. I've never used my food processor to make crumbs and if I can't find my rolling pin, I just use a bottle of wine (unopened) LOL to crush the biscuits.

SharonCb
seagrass_gw Cape Cod
17 years ago
Thank you, SharonCb. And thanks to AnnT for the post.

Actually, I made Ann's tourtiere for dinner last night and the lemon squares were dessert! My brother was here and I wanted to treat him.

seagrass
Vivian Kaufman
17 years ago
I made these yesterday and they were fabulous!

Thanks so much for that recipe. They are terribly rich, though....LOL
carolfm
17 years ago
Sharon, I made the lemon squares on Sunday and they were wonderful! I shared some with my parents and they loved them too. Thanks again for the recipe

Carol
canarybird01
17 years ago
You're welcome Carol. Not my recipe of course, as it came from a 1981 cookbook "150 Delicious Squares" from a series called "Company's Coming" written by Jean ParÃ©, a lady from Alberta whose recipes were collected from Canada and around the world.

The copy I have was signed by my mom and given to me ...'with love at Christmas 1990'.

SharonCb
seagrass_gw Cape Cod
17 years ago
We did our best eating the lemon squares, but they were very rich and there were only 3 of us, so I decided to put the rest in the freezer. I don't know how they'll taste but I sure didn't want to waste them! Has anyone frozen these before?

seagrass
Vivian Kaufman
17 years ago
Ours didn't make it past day #2....LOL

I'm making them again Saturday for a party, cutting small pieces, and putting them in little paper cups--almost like candy. Perfect little dessert bites! :)
canarybird01
17 years ago
I've never frozen them, but it's true they are meant to be served as a small square rather than as a dessert because they are so rich.

But once I did cut them into larger pieces and served them with whipped cream. That was some dessert LOL!

SharonCb

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