I had a craving for bright and lemony. And for once did not want any lemonade (shocking, I know) so I made these totally satisfying lemon squares.
3/4 cup flour
1/4 cup icing sugar
1/8 tea spoon salt
2 table spoon ground almonds
zest of 1 lime
12 table spoon unsalted butter (3/4 cup)
1/2 cup lemon juice
1 cup granulated sugar
3 whole eggs
3 egg yolk
1. Pre-heat the oven to 350F.
In a food processor, combine the flour, icing sugar and salt. Add 6 table spoon of butter, cut into chunks.
2. Add the lime zest and ground almonds and barely mix to combine.
3. Press at the bottom of a square, greased, baking dish.
4. Bake for 20-25 minutes until firm to the touch and slightly golden. Allow to cool. Lower the oven to 325F.
5. In a large heat proof bowl combine the eggs, egg yolks, granulated sugar and lemon juice.
6. Whip until the sugar dissolves and put over a double boiler. Insert a thermometer, making sure the probe is not touching the bottom nor the sides.
7. Add the remaining butter. Mix with a wooden spoon as the butter melts to create an emulsion. You don’t want to stop mixing at any point really, to avoid lemony scrambled eggs. Bring to 160F. The mix will thicken so that it may coat the back of the spoon.
8. At that point remove from heat. If you want to be sure of the texture, run trough a sieve to remove any lumps.
9. Pour unto the crust and bake for 13-15 minutes. Remove from the oven and allow to cool on a rack for 20-30 minutes. Then cover and cool in the refrigerator for 3 hours or more.
10. Cut into squares and enjoy.