Lemon Squares

[Jafwiz]

I am a novice baker and i would to try to make what we call in Rhode Island as Lemon Squares. They are basically a Lemon filling with a Top and Bottom flaky crust. I don't have a recipe or a technique on how to do this meaning adding the top crust. Most recipes i have found were just with a bottom crust?

 

[Norcalbaker59]

I am a novice baker and i would to try to make what we call in Rhode Island as Lemon Squares. They are basically a Lemon filling with a Top and Bottom flaky crust. I don't have a recipe or a technique on how to do this meaning adding the top crust. Most recipes i have found were just with a bottom crust?

Look up Cindy Salvato lemon squares.

Personally I don't care for tradition lemon bar/square fill. I use Pierre Hermes’ lemon “curd” as filling. I put “curd” in quotes because it isn’t made in the traditional curd method in which the ingredients are cooked together. Hermes beats the butter in after cooking the egg mixture. The result is a creamy smooth lemon cream to die for.



Pierre Hermes lemon tart adapted by Dorie Greenspan

Baking with Dorie: Lemon-Lemon Lemon Cream Recipe

While I have been known to exaggerate now and then, I've never gone overboard in my praise for this lemon cream (think curd); I just call it extraordinary and rest assured that I haven't gone overboard. The recipe comes from...

www.seriouseats.com

This is made with Myers lemons using Pierre Hermes’ method. Meyers lemons are a hybrid cross between citron and Mandarin orange. It is a wonderfully sweet lemon; smaller in size than common lemons with a orange colored rind.

 

[retired baker]

I am a novice baker and i would to try to make what we call in Rhode Island as Lemon Squares. They are basically a Lemon filling with a Top and Bottom flaky crust. I don't have a recipe or a technique on how to do this meaning adding the top crust. Most recipes i have found were just with a bottom crust?

I worked in RI many decades ago,
its regular pie dough, blind bake the base til half baked.
They roll and put the dough in a tray and use a second tray on top to press it down. use something to weight it down, like an old cup or plate.

The filling they use is from a bucket , you can use canned filling, it tastes the same.
pie dough for top, roll it up on a 1 inch dowel and unroll over the filling.
eggwash, score the pattern with a fork and bake 30 minutes at 350.

try doing it in small alum foil oblong trays, 4x7 inch, it makes it easier to handle the dough.
The pie dough is just crisco recipe on every can of crisco .

 

[Mona]

For a lemon square with a top and bottom crust, start by making a simple shortbread crust using 1 cup of flour, 1/4 cup of powdered sugar, and 1/2 cup of cold butter. Press this into a baking pan and bake at 350°F for about 15 minutes. While it’s baking, whisk together 1 cup of sugar, 2 tablespoons of flour, 3 eggs, the juice of 2 lemons, and a pinch of lemon zest for the filling. Pour the filling over the baked crust, then cover it with another layer of rolled-out shortbread dough or puff pastry. Bake for 20-25 minutes until the top is golden and the filling is set. Let it cool completely before cutting into squares.

 

[Jessie_Roos]

Hey there! Lemon squares are a delightful treat, and making them with both a top and bottom crust sounds delicious. Here’s a basic approach you can follow:

1. Prepare the Bottom Crust: Start by mixing flour, sugar, and butter until you get a crumbly texture. Press this mixture into the bottom of your baking dish. Bake at 350°F (175°C) for about 15 minutes, or until it’s lightly golden.
2. Make the Lemon Filling: While the bottom crust is baking, whisk together eggs, sugar, lemon juice, and some flour. Once the crust is ready, pour this lemon mixture over it.
3. Add the Top Crust: For the top crust, you can use the same mixture you made for the bottom crust, or you could make a crumbly topping by mixing flour, sugar, and butter. Sprinkle this over the lemon filling.
4. Bake Again: Return the dish to the oven and bake at 350°F (175°C) for an additional 25-30 minutes, or until the top crust is golden and the lemon filling is set.
5. Cool and Serve: Let it cool completely before cutting into squares. Dust with powdered sugar if you like!

I hope this helps, and happy baking! If you have any other questions or need more tips, feel free to ask.

 

[Mona]

Lemon squares are such a delicious treat, and I totally get what you mean about wanting that top and bottom flaky crust. Most traditional lemon square recipes only have a bottom crust with a lemony filling, but adding a top crust sounds like a fun twist!

To create a version with both a top and bottom crust, you can try this approach:

1. Bottom Crust: Use a basic shortbread dough (like the kind you’d use for the bottom crust of a regular lemon bar). Press it into the bottom of your baking pan and bake it for about 10-15 minutes, until it’s lightly golden. This will give you that sturdy base.
2. Lemon Filling: While the bottom crust is baking, prepare your lemon filling (a mix of lemon juice, eggs, sugar, and flour for thickness).
3. Top Crust: Here’s the fun part! Instead of a full-on top crust, you could crumble some of the same shortbread dough on top of the lemon filling after you’ve poured it in. Another idea is to roll out a thin layer of the dough and carefully lay it on top before baking. This might give you that flaky crust you're looking for.
4. Bake: Bake the whole thing as you normally would for lemon squares (usually around 20-25 minutes) until the top is golden and the filling is set.

It might take a little experimenting to get the right balance of crust and filling, but the results will be worth it!