Sam needed to bake something to take to her mom’s for Christmas so I invited her over to make lemon squares. I’ve never even eaten a lemon square, but they look good.
DISCLAIMER: My kitchen is a mess.
Sam wasn’t my assistant this time. We were each baking one. I did make her do the juicing, though.
Looks like cheese. That’s 1 1/2 sticks!
The following 3 pictures were taken by an 11-year-old:
This part was tricky because if your hands are too warm it will melt the butter. Even after mixing this up, it’s still half powdery. Is that right?
Check out my face here. Total concentration.
Step 10: Bake crust. Shit. We forgot to pre-heat the oven.
This was nervewracking. Because we’d forgotten to pre-heat the oven, our filling was sitting for a long time and we had to do this quickly.
I was worried again because I tested it at 16 minutes and 18 minutes (see the fork holes?) and it wasn’t done. I pulled them out at 20 minutes.
This is my favorite part. The parchment overhang is genius. However, the thing was so gooey it grossed me out.
Sam had trouble with this. She ended up with 18.
My sifter jammed again (thanks, IKEA) so I tapped it with the knife. Safe.
They are so tart, but not gross! Delicious!
I got: 24
Sam got: 18
Start time: 10:00
End time: 1:00 (3 hours)
Martha’s estimated time: 45 minutes (well…we did forget to pre-heat the oven)
What did I learn?
- Lemon rind tastes terrible.
- Baking times vary.
- Plan the cutting ahead so you actually get 24 (sorry to throw you under the bus, Sam.)
What do I need to learn?
- Why do I always have to cut time from baking cookies, but today had to add time?
- The powdered sugar changed to a glaze after a couple hours. Are you supposed to serve them immediately/wait to sugar them until you serve? Or is it supposed to turn to glaze?
Hope your family loves them, Sam! Let me know what they say!
Sam said hers were gross. I tried one and the crust tasted under-baked and salty. Not sure what happened, because mine were good. Sorry, Sam!