Artwork by Jacob

Artwork by Jacob

Tuesday, January 12, 2016

Lemon Squares, French Style

While I was reviewing the lemon squares recipe it seemed similar to The Most Extraordinary French Lemon Cream Tart from Baking From My Home To Yours which I had previously made.

My comments were "french style is code for butter with a side of butter".

This recipe calls for a few steps and planning ahead. I served the squares at room temperature. The reviews were that they were very buttery. My husband thought the crust was too thick and too hard. I agree I think the crust could have been made with half the amount of dough. I ate one the next day cold from the refrigerator and liked it cold better.

I made these squares with limes since that is what I had on hand and they tasted just fine. I also did not add the "plus 2 tablespoons" to the curd or crust and it did not affect the recipe. So French style is just too rich for our tastes whether it is in a tart or a square.

You can find this recipe on page 326 of Baking Chez Moi by Dorie Greenspan. We don't publish the recipes instead we encourage you to buy the book.

12 comments:

  1. Butter with a side of butter is exactly right! I hope to remember to try your half-the-dough tip when I make these. Yours look fabulous!

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  2. LOL I like your definition of "French-style". I cut back on the butter as well and really enjoyed them but now I want to make them with limes!

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  3. I can't wait to make these, but that lemon tart looks fantastic.

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  4. you wouldn't think a lemon square could be too buttery-will keep this in mind when I bake them!

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  5. I'm looking forward to trying these! It's great to see how yours turned out and what you thought.

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  6. It's fun to see the squares and the tart. Both look great but it's good to hear about the butter issue so I'll leave out some of it for sure. Thanks for the tip.

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  7. Yours is the second one I have seen that said the crust was too much. I will bear this in mind when I make them. They look delish!

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  8. i didn't make this one last week, but i knew when i saw the curd recipe that it looked familiar! good to know about the crust, and limes sound great here.

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  9. Your definition of French Style cracked me up. I will be making these this week!

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  10. I can't wait to make these. I suppose the extra butter in the curd may be to cut the acidity, and add that extra sheen, but I love lemon so may just leave the extra bit out.

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  11. I can't wait to make these. I suppose the extra butter in the curd may be to cut the acidity, and add that extra sheen, but I love lemon so may just leave the extra bit out.

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