What a soaker of a weekend! Friday was soggy; not wet enough to keep me from ducking in and out of a few stores on a study-free shopping break with a friend, but just a little yucky. Saturday was a deluge. Unfortunately, I had no choice but to go to the grocery, but thankfully I had a sympathetic husband who swam with me, and helped me cart the bags into the apartment. Sunday and Monday were more of the same; the rain didn't keep us away from church and classes but we were glad to stay inside the rest of the time. I do enjoy the way wet days make you slow down, but I was ready to see the sun again today.
It was in the midst of the weekend sogginess that I decided to make a little bit of sunshine in the form of lemon triangles. We are sharing these with several friends this week. I am thankful for the precious time that we have to spend with them; a respite in the midst of the deluge of life! I want to share the recipe with you, just in case you have a rainy day that needs a little sunshine-y brightness.
I know that almost every food blog existent has a lemon bar/square recipe, and I am going to add mine to the pile. I like my lemon triangles to really taste like lemon. The lemon layer is lip-puckering tart on its own, but is mellowed by the powdered sugar on top and the barely sweet, crisp shortbread. I was a little overzealous and pulled these out of the pan too early (resulting in the soft, gooey lemon layer); if you refrigerate them overnight in the pan, the triangles will be much prettier. Either way, they taste, well, like a bright spring day!
1 3/4 cups flour
2/3 cups powdered sugar
1/4 cup cornstarch
3/4 teaspoon salt
1 1/2 sticks unsalted butter
6 extra large eggs at room temperature
3 cups sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice (from about seven lemons)
1 cup flour
Powdered sugar, for dusting
Preheat the oven to 350°. Lightly butter a 13 x 9 inch baking sheet and line with Parchment paper, allowing the paper to come up the sides of the pan.
Pulse the flour, powdered sugar, cornstarch and salt in a food processor. Slice the butter into 1-inch pieces. Add the butter to the processor and process to blend, 8 to 10 seconds, and then pulse until the mixture is pale yellow and resembles coarse meal, about three 1-second bursts. Sprinkle the mixture into a lined pan and press firmly with your fingers to form an even, 1/4 inch layer over the entire pan bottom. Refrigerate or 30 minutes, and bake for about 20-25 minutes, until golden brown.