Lemon Squares- are they supposed to be gooey?

olivertwistkitchenApril 7, 2013

I just made them from a cooking light recipe. I never had them before. They taste good but is the lemon layer supposed to be mushy or did I undercook them? (I hope not-just fed them to the kids!)

Sorry, I know it's not REALLY a kitchen question. :)

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My lemon squares have a cookie crust and an almost jello-like lemon top. Love lemon squares.

    Bookmark   April 7, 2013 at 7:56PM
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They can be a bit gooey, especially if they are still warm.

    Bookmark   April 7, 2013 at 8:39PM
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If it oozes out then it might be too gooey. If should be "creamy" but solidified. sometimes I lower the temp and cook a bit longer if the middle is still too jelly like.

    Bookmark   April 7, 2013 at 8:56PM
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Not, not oozy. I guess I got it right. Thanks!

    Bookmark   April 7, 2013 at 9:43PM
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While we are talking about lemon squares....I made a recipe that was for Meyer lemons I found on Pinterest. Certainly not a light and healthy version.

Meyer Lemon Macadamia Nut Tart
YIELD: 1 9-inch or 4-by-15-inch tart
For Crust:
1/2 cup macadamia nuts
1 cup flour
1/3 cup powdered sugar
1/2 cup (1 stick) unsalted butter, cut into cubes
1 tablespoon cold water

For Filling:
7 large egg yolks
2 large eggs
1 cup (7 ounces) sugar
1/2 cup grated fresh Meyer lemon zest (from 4 to 5 lemons)
2/3 cup fresh Meyer lemon juice (from 4 to 5 lemons)
Pinch salt
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, chilled

Preheat oven to 375 degrees F.

To prepare the crust, place macadamia nuts in the bowl of a food processor; pulse until finely ground. Add flour and sugar and pulse until combined. Sprinkle cubes of butter over top. Pulse until just combined; drizzle in water and pulse one or two more times or until evenly moistened. Dough will be crumbly, but should come together when pinched with your fingers.

Dump dough into a 9-inch-round or 4-by-15-inch rectangle tart pan with removable bottom. Firmly press dough into the bottom and up the sides of the pan. Bake for 11 to 13 minutes or until edges are lightly golden brown. Remove from oven and place on a wire rack to cool slightly while you prepare the filling.

In a medium saucepan, whisk together the eggs and egg yolks. Whisk in the sugar until combined, followed by the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and reaches 170 degrees, about 5 minutes. Pour the mixture through a fine-mesh strainer and into a heat-proof bowl; stir in the heavy cream.

Pour the filling mixture into the warm tart shell. Place on a baking sheet and bake until the filling is shiny and opaque and the center jiggles slightly when shaken, about 10 to 15 minutes. Remove from oven and allow to cool completely to room temperature, about 1 1/2 hours, then refrigerate until ready to serve.

Here is a link that might be useful: source for photo and recipe

    Bookmark   April 7, 2013 at 9:52PM
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OMG get that lemon away from the beautiful marble!


What a beautiful photo though. Every detail is delicious.

    Bookmark   April 8, 2013 at 9:23AM
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