Wednesday, April 27, 2011
These squares are tangy and sweet, smooth and crisp all at the same time. 3 layers of lemony bliss. The top layer is a silky sour cream topping. Beneath that is a classically tart citrusy filling atop a tender, flaky shortbread crust. These beauties are well worth the effort - and trust me, it's not that much effort.They are one of the prettier squares out there. Perfect for pot-lucks. I don't know many people who don't like a good lemon square. Taste of Home may not be as "gourmet" as Bon Appétit or as fun as the Food Network Magazine, but I still enjoy it, especially since it is only $13 for a year's subscription! I'm a self-proclaimed magazine junkie... I think I almost need a whole room to house my food magazines. If anybody has any good tips for magazine storage and organization, please let me know, I will be forever grateful. Sour Cream Lemon Squares9"x13" pan | Taste of Home Dec/Jan 2000 BASE: 1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 1 teaspoon lemon zest 1 teaspoon orange zest 3/4 cup cold butter, cubed FILLING: 4 eggs 2 cups sugar 1/3 cup lemon juice 1/4 cup all-purpose flour 2 teaspoons lemon zest 2 teaspoons orange zest 1 teaspoon baking powder TOPPING: 2 cups sour cream 1/3 cup sugar 1/2 teaspoon vanilla extract 1. In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter; cover and process until mixture forms a ball. Pat into a greased 13" x 9" baking pan. Bake at 350 degrees F for 12-14 minutes or until set and the edges are lightly browned. 2. In a large bowl,combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned. 3. In a small bowl, combine topping ingredients. Spread over hot filling. Bake 7-9 minutes longer or until set. Cool on a wire rack. Refrigerate overnight and cut into bars just before serving. Store in the refrigerator.