Tuesday, January 26, 2016
TWD - Lemon Squares, French Style
It's our second Tuesday with Dorie week for January, and the second recipe is Lemon Squares, French Style. Basically, Dorie creates an almond meal laced crust and crumb and fills it with a tangy lemon curd, and adds crunch with some chopped almonds on top.
A comment from some of the bakers who made these lemon squares the first time around was that the crust was too thick and should be halved. However, the crust and crumb dough is the same - one third is used for the crumb and two thirds for the crust. I didn't want to waste any of the dough, so I made the bars with the full quantity of dough. Maybe because I didn't have any expectations of what lemon bars should be like (in Australia, the closest thing we have is the lemon slice, a really thick no-bake base topped with lemon icing), I didn't mind the thickness of the crust. I just loved everything about these bars - the lovely biscuity smell, the buttery crumb, the tangy filling and the crunchy toasted almonds on top. I confess that I did not make the curd from Dorie's recipe, as I had a whole jar of lemon curd that my brother had bought for me from a market, so I used that instead.
I really liked these lemon squares - I would definitely make them again.
To see what the others thought of these bars, visit the LYL section of the TWD website.
It is Australia Day today, so I hope that everyone in Australia is enjoying the public holiday.