Making Lemon Squares — Photos

This week’s cooking projects from my collection of recipes included making bran muffins for my mom, more blondies, more chocolate buttercrunch, and the subject of this post, lemon squares. I started making them to have another dessert to add to my collection of recipes, and so I found a recipe on the Martha Stewart website, which I then converted to my format and whose measures I adjusted down by half. However, you may notice that in my recipe, the full amounts of the original recipe are also listed, since you may wish to make enough of these squares for a party; unfortunately, since the recipe does not freeze too well, I found that the full recipe was big enough that my mom and I started to get tired of them after eating them every day for a week!

There are two parts to these lemon squares: A shortbread base, and a lemon curd topping.

The base is made first:

First, in order to bring the margarine to room temperature, I took out margarine:

Margarine taken out of the fridge

… then margarine was measured out:

Margarine measured out

… and the margarine was put aside for a bit to warm up to room temperature.

In the meantime, I took out some parchment paper and an 8″ x 8″ baking pan …

Parchment paper and a baking pan

… and the baking pan was lined with parchment paper:

Baking pan lined with parchment paper

When the margarine had warmed up to room temperature, I placed it in a mixing bowl:

Margarine placed in a mixing bowl

Flour was taken out …

Flour container

… then the flour was measured out …

Flour measured out

… and the flour was poured into the mixing bowl with the margarine:

Pouring flour into mixing bowl with margarine
Flour in mixing bowl with margarine

Icing sugar was taken out …

Icing sugar

… measured out …

Icing sugar measured out

… and poured into the mixing bowl

Icing sugar poured into mixing bowl with flour and margarine
Icing sugar in mixing bowl with flour and margarine

Salt was taken out and measured …

Salt taken out and measured

… and added to the mixing bowl with the icing sugar, flour, and margarine:

Adding salt to the mixing bowl with icing sugar, flour, and margarine

A fork was used …

Using a fork to break the margarine into pieces the size of a pea

… to break up the margarine into pieces about the size of peas, mixing the icing sugar, flour, and margarine together in the process:

Margarine broken into pieces the size of peas

The mixed ingredients were transferred to the lined baking pan:

Transferring the mixed ingredients to the lined baking pan
Mixed ingredients transferred to the lined baking pan

The mixed ingredients were pressed down by hand:

Mixed ingredients were pressed down by hand
Mixed ingredients were pressed down by hand

A countertop convection oven was preheated to 350F:

Countertop convection oven preheated to 350F

… into which the baking pan was placed …

Baking pan placed in a countertop convection oven

… and a timer was set to 16 minutes (obviously, the photo was taken about 20 seconds later!)

Timer set to 16 minutes

Making the topping:

Eggs were taken out …

Eggs taken out

… two eggs were chosen ..

Two eggs taken out

… which were then cracked into a mixing bowl …

Egg cracked into mixing bowl
Two eggs cracked into a bowl

Ooops, I forgot to lightly beat the eggs.

Milk was taken out:

Milk taken out

Milk was measured out:

Milk measured out

The milk was poured into the mixing bowl with the eggs:

Milk poured into mixing bowl with eggs
Milk poured into mixing bowl with eggs

A bit of flour was measured out and added to the mixing bowl with the milk and eggs:

Adding flour to the milk and eggs
Flour added to the milk and eggs

Sugar was taken out:

Sugar taken out

Sugar was measured out:

Sugar measured out

The sugar was poured into the mixing bowl with the flour, milk, and eggs:

Sugar poured into the mixing bowl with the flour, milk, and eggs
Sugar poured into the mixing bowl with the flour, milk, and eggs

Salt was measured out:

Salt measured out

… and the salt was added to the mixing bowl with the sugar, flour, milk, and eggs:

Salt added to the mixing bowl with the sugar, flour, milk, and eggs
Mixing bowl with salt, sugar, flour, milk, and eggs

A fork was taken out …

Using a fork to mix the salt, sugar, flour, milk, and eggs

… to mix the salt, sugar, flour, milk, and eggs:

Salt, sugar, flour, milk, and eggs mixed with a fork

Lemon juice was taken out:

Lemon juice taken out

Lemon juice was measured out:

Lemon juice measured out

The lemon juice was poured into the mixing bowl:

Lemon juice poured into the mixing bowl
Lemon juice poured into the mixing bowl

… and the ingredients were mixed together with a fork:

Ingredients mixed with a fork

By this time, the base had finished baking, and was taken out of the countertop convection oven:

Baked base taken out of countertop convection oven

The topping was poured over the still hot base:

Topping poured over still hot base
Topping poured over still hot base

The temperature of the countertop convection oven was reduced to 325F:

Countertop convection oven preheated to 325F

The baking pan was placed again in the countertop convection oven:

Baking pan placed again in the countertop convection oven

… and a timer was set to 20 minutes (obviously, the photo was taken about 11 seconds later!)

Timer set to 20 minutes

A cooling rack was taken out for when the cooking was done:

Cooling rack taken out

When the baking was completed, the baking pan was taken out of the oven, and placed on the cooling rack:

Baking pan placed on a cooling rack

After a bit of cooling, the lemon squares were lifted out of the baking pan, and placed back on the cooling rack:

Lemon squares lifted out of the baking pan

I started slicing the whole dessert in half:

Slicing the dessert

… and I sliced the whole dessert into 16 pieces:

Dessert sliced into 16 pieces

Icing sugar was sprinkled on the top:

Icing sugar sprinkled on the top of the lemon squares

… and of course served!

Lemon squares served

Mom liked them; she also suggested that I try using my aunt’s shortbread recipe for the base, which I will try the next time I make lemon squares.

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