Meyer Lemon and Rosemary Squares

Nearly every Sunday we go to Brad's mom's place for a big dinner. I had some of these Meyer lemons I wanted to try out so I tried to find some inspiration for a dessert. The lemons were kind of a cross between a regular lemon and a mandarin orange. Pretty tasty! And the squares weren't too sweet so they were a total crowd pleaser! (Even Brad had more than one bite, and he really doesn't like sweets.)

 

What you'll need:

For the shortbread base:
  • 3 cups flour
  • 1 1/2 cups butter, softened
  • 1/2 cup white sugar
  • 1/3 cup icing sugar (plus a bit more for dusting on top at the end)
  • 1 tbsp (or more or less, as desired) of chopped fresh rosemary
  • Zest of three lemons
For the top layer:
  • 6 large eggs
  • 1 cup white sugar
  • Juice of 5-6 Meyer lemons. (If you're using regular lemons, you'll wand to use the juice from probably 3-4)
  • 1/4 cup flour
  • Zest of three lemons
  • Pinch of salt
What to do:
1) Preheat oven to 325 F, move rack to centre, and grease a 9" x 13" baking dish
2) Combine all ingredients for the shortbread and mix with a fork to reduce the butter into small balls then work with hands until a crumbly dough forms










3. Press into greased baking dish and cook in preheated oven for about 40 minutes, or until edges are golden brown. (Best to start checking after 30 minutes.)
 

4. While the shortbread is baking, combine the remaining ingredients and whisk together so everything is combined. Depending on what end result you want, whisk less (3-5 minutes) for more a curd-like layer, or more (10 minutes) for a more meringue-like layer. I totally did it so that it was right in between. It will still be liquid-y until it's baked, though. This is what it looked like:










5. When the shortbread is golden at the edges, take it out of the oven, increase the temperature to 350 F, and pour the liquid layer over the shortbread. 

6. Bake for another 15 minutes or so, or until a toothpick comes out clean. 

Enjoy! (We did!)


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