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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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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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