These luscious lemony squares are a quick and easy recipe from Epicurious – I’m becoming rather fond of their recipes lately… The recipe contains a larger amount of lemon than others that I’ve come across in the past, and they are definitely very tart. As I’m on a bit of a lemon kick at the moment, I was delighted at how tart they were, and at just how smooth and yummy the topping was. The coconut in the crust was very subtle and made it nice and chewy, which was a good contrast with the smooth topping.
The recipe is really very well written, and I only have a couple of points to add. If you want a very yellow topping, then make sure that you use free-range or organic eggs (I inadvertently picked up Barn eggs, so the topping wasn’t as canary yellow as I’d hoped). Also, the recipe uses granulated sugar, which is slightly different to the granulated sugar available in the UK. American granulated sugar has a grain size somewhere inbetween that of UK granulated and caster sugar. I just measured out the required volume of granulated sugar and gave it a 15 second whiz in the food processor to grind it down slightly. I ground the lemon zest at the same time to ensure that it was as fine as possible, but this isn’t strictly necessary. I just wanted a very smooth topping. Finally, as I couldn’t find sweetened dessicated coconut, I mixed in a tablespoon of icing sugar before toasting the coconut in the microwave.
I’ll definitely make these again; they were very easy and I think that you could easily use a lower fat butter/margerine product in the crust without losing any flavour. I’m going to make a lime version too!
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These look divine! I can actually taste that tartness and guess what…I can see your teeth marks too.
Great pic
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Thanks Sue
They are indeed very tart, just what we need in this hot weather!