Friday, May 13, 2005

Strawberry-Rhubarb Lemon Squares

Strawberry-Rhubarb Lemon Squares (Adapted from KAF Baking Companion)

For the crust

8 tablespoons unsalted butter, softened
1/4 cup vanilla sugar or granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 1/2 cups all-purpose flour
2 large eggs

For the filling

8 tablespoons unsalted butter, melted
1 1/4 cups granulated sugar
2 tablespoons cornmeal
2 tablespoons cornstarch
1/2 teaspoon salt
4 eggs
1/2 cup fresh lemon juice

For the glaze

2 pints strawberries, hulled and diced with divided use
2 cups diced rhubarb
1/8 teaspoon salt
1 cup granulated sugar, divided
1/4 cup water
3 tablespoons cornstarch

Preheat oven to 350

To prepare the crust

In a large mixing bowl, beat butter until creamy. Add sugar, salt and vanilla, beating until well combined. Add flour and eggs, mixing until blended to form a stiff dough.

Scoop the mixture into a 10" x 15" baking pan coated with nonstick spray. Press the dough into and up the sides of the pan. Prick dough all over with a fork - bake until just set, about 8 minutes.

To prepare the filling

In a mixing bowl, whisk together melted butter, sugar, cornmeal, cornstarch, salt, eggs and lemon juice. Pour mixture over the crust and place it back into the oven to bake until lightly browned on the top, about 25 to 30 minutes.

To prepare the glaze

In a small saucepan, add rhubarb, 1 cup diced strawberries and 1/2 cup of the sugar. Over medium heat, stirring constantly, bring the mixture to a boil. In a small bowl, stir together water and cornstarch. Add sugar and dissolved cornstarch - return the mixture to a boil, then remove it from the heat. Set aside and let the mixture cool slightly.

Stir in the remaining diced berries into the glaze and spread over the filling.

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