Return to the Kitchens Forum | Post a Follow-Up

 o
Lemon Squares- are they supposed to be gooey?

Posted by olivertwist (My Page) on
Sun, Apr 7, 13 at 19:34

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. :)


Follow-Up Postings:

 o
RE: Lemon Squares- are they supposed to be gooey?

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


 o
RE: Lemon Squares- are they supposed to be gooey?

They can be a bit gooey, especially if they are still warm.


 o
RE: Lemon Squares- are they supposed to be gooey?

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.


 o
RE: Lemon Squares- are they supposed to be gooey?

Not, not oozy. I guess I got it right. Thanks!


 o
RE: Lemon Squares- are they supposed to be gooey?

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
ingredients:
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

directions:
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


 o
RE: Lemon Squares- are they supposed to be gooey?

OMG get that lemon away from the beautiful marble!

:)

What a beautiful photo though. Every detail is delicious.


 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!


Return to the Kitchens Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.


Learn more about in-text links on this page here