Meyer lemon zest – Aubrey About Town http://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Wed, 30 Sep 2020 22:48:31 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32 Meyer lemon zest – Aubrey About Town http://aubreyabouttown.com 32 32 58900657 Haute Living Magazine Feature: Meyer Lemon Squares http://aubreyabouttown.com/recipe/meyer-lemon-squares/ http://aubreyabouttown.com/recipe/meyer-lemon-squares/#respond Sat, 11 Jul 2020 22:18:48 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1859 I was delighted when Haute Living Magazine asked me to share one of my quintessential summer favorite recipes, my Meyer Lemon Squares In their inaugural ‘Haute Kitchen’ section in their July/August 2020 issue. I hope you enjoy these refreshing and tart treats! To read my feature in Haute Living, CLICK HERE.

Meyer Lemon Squares
When my friends, Gil & Kyle lovingly surprised me with a sack of Meyer lemons from their tree, I just had to bake something as sweet as their gesture. The use of Meyer lemons in these zesty squares makes for a marvelous alternative to the traditional lemon. Try with regular lemons, limes, oranges, or any citrus you may have!
Servings16 squares
Prep Time20 mins.
Cook Time20 mins.
Passive Time2 hours
Ingredients
For the Cookie Crust
For the Meyer Lemon Filling
Instructions
To Prepare Cookie Crust
  1. Preheat oven to 350 degrees. Line a 8x8” square cake pan with parchment paper.
  2. In a medium bowl, combine cookie crumbs, flour, and sugar.
  3. Stir in melted butter until mixture resembles wet course sand.
  4. Evenly distribute crust mixture in the bottom of the parchment-lined pan. Press crust mixture to compact.
  5. Bake in 350 oven for 12 mins. Remove. Allow to cool completely.
To Prepare Meyer Lemon Filling
  1. Lower oven temperature to 325 degrees.
  2. In a medium bowl, combine sweetened condensed milk, lemon juice, egg yolks, and lemon zest. Mix well.
  3. Pour lemon filling over cooled crust.
  4. Bake in 325 oven for 20 minutes, or until the lemon has a slight jiggle when gently shaken. Remove from oven to a rack to cool.
  5. Cool completely to room temperature, then refrigerate at least 4 hours until set.
  6. Gently lift from parchment paper out of pan and on to a work surface.
  7. Through a sifter, evenly sift A generous layer of confectioners sugar over cooled lemon filling. Cut into 16 2x2-inch squares.
  8. Serve chilled.
Recipe Notes

* I use 24 “Coconut Cocadas” by ‘Mother’s’ brand cookies to make the crust. Seal the coconut cookies (or shortbread cookies) in a large plastic zipper bag and crush into crumbs using a rolling pin or wine bottle.

 

For a perfect addition to your Afternoon Tea service, an 8 by 8-inch pan will yield 24 tea-size Meyer lemon bars. Serve individually in paper cups.  

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