Sweet on Lemon-Ginger Crumb Squares

Hello, Sunday!

Pucker up – it’s time to indulge in a refreshing slice of lemon-ginger crumb squares. These easy to make squares have a buttery, shortbread crust,  layered with a creamy, citrus mixture made from a whole lemon, lemon juice, sugar, butter and sprinkled with a ginger crumb. Instead of zesting and juicing many lemons, you just need one and a few extra for juice to add more zing. All the ingredients come together in the food processor, which makes for easy assembly! So grab a fork – bliss is only a bite away.

Now let’s do it!

For The Shortbread Crust:

2 sticks butter, chilled, diced

1/2 cup confectioners sugar

1 3/4 cup flour

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 tablespoon grated, lemon zest

For The Lemon Filling:

1 whole lemon, 6 oz. approx.  washed, diced with seeds removed

3 tablespoons lemon juice

1 1/4 cup granulated sugar

4 eggs

2 tablespoons cornstarch

1/2 cup milk

1/4 teaspoon salt

For The Crumb Topping:

1 1/4 cup flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon baking powder

1 stick butter, chilled, diced

2 teaspoons crystallized ginger, chopped – or to desired taste

pinch of salt

Getting Ready:

Preheat oven to 350 degrees and place oven rack in center of the oven.  Butter or line with foil (2) 8 x 8 pans or 9″ x 13″ cookie sheet.

To Make The Shortbread Crust: In the food processor bowl, add all dry ingredients and vanilla. With processor running, add butter and process until dough just starts to come together. Don’t fret if your dough doesn’t form into a ball, there is plenty of butter to melt and spread, just add 1 teaspoon of water to help dough form. Press onto the bottom of your prepared pan(s) and bake for about 18-20 minutes, or just until lightly brown around the edges. Remove from oven and place on a wire rack to cool while you make the filling. Cool for 10 minutes before pouring filling into crust. Reduce oven to 325 degrees.

To Make The Filling: While the crust is baking, in your food processor bowl, add cut-up whole lemon and process till roughly chopped, add sugar and run the machine until the lemon is thoroughly pureed about 2 minutes.  Add the lemon juice, salt, milk and run until the mixture is smooth, scraping down the sides of the work bowl as needed.  Add the eggs and cornstarch and pulse the machine in short bursts until the mixture is evenly combined.

To Make The Crumb Topping: Put the flour, sugars, baking powder, salt, and ginger in food processor. Add the bits of cold butter and process till blended.  Keep in refrigerator till needed.

To Make The Squares: Once the crust is ready, pour lemon mixture over the crust, and return to oven, bake for 20 minutes. When you find the filling starting to set, remove and sprinkle the crumb on top. Return to oven for another 20 minutes, or until a tester comes out clean.  Do not wait for crumb topping to brown.

Let cool completely on a rack or in the fridge. Gently cut around the sides and cut into squares. Best kept in the refrigerator, hidden!

Thanks for stopping by!

Eileen

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