Lemon squares, French style from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 326) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on December 28, 2015

    I made a few changes to this recipe to reduce the richness and liked the results: I used only 42g/3 tbsp butter in the curd and replaced half the butter in the shortbread crust/crumble with coconut oil. Next time, I'll reduce the sugar in the curd by 100g, then it will be perfect. I did as Jane suggested and used a thermometer to monitor the curd as it cooked; I don't know how long it took, but the temperature registered 185F when the first bubbles appeared on the surface (one of the signs that it was done).

  • Jane on February 16, 2015

    These were excellent. A simple almond shortbread base made in the processor topped with a tart lemon curd then a mix of crumbled shortbread dough and chopped almond scattered over the top. I had an issue with the curd, that I thought it had thickened and I was way past the suggested 8-10 minutes cooking so I took it off the heat and cooled it. But it was still very runny. So I heated it again, this time with a candy thermometer and cooked it to 170. That worked. So I suggest using a thermometer or to keep going until the curd is noticeably thicker (without curdling it!).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.