Sunny Lemon Cornmeal Delight Squares
Indulge in the zesty brightness of Sunny Lemon Cornmeal Delight Squares, a delightful reinterpretation of a classic dessert. Courtesy of the renowned pastry chef Anna Olsen, these squares are a perfect balance of tangy lemon and rich buttery crust. Originating from her popular Toronto bakery, they have become a favorite among dessert lovers. The uniquely textured cornmeal crust provides a delightful crunch that perfectly compliments the smooth, citrusy filling, making every bite a refreshing experience. Perfect for gatherings, picnics, or a sweet afternoon treat, these squares are sure to impress your family and friends!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
all-purpose flour
1 cup (sifted)
salt
1/4 teaspoon
cornmeal
1/4 cup
icing sugar
4 tablespoons (plus extra for dusting)
butter
1/2 cup (softened)
whole eggs
4 (at room temperature)
egg yolks
2 (at room temperature)
sugar
1 1/3 cups
whipping cream or buttermilk
4 tablespoons (at room temperature)
lemon juice
1/2 cup (freshly squeezed)
lemon zest
2 teaspoons
baking powder
1 teaspoon
Instructions
1
1. Preheat your oven to 350°F (175°C). Prepare an 8 x 8-inch baking pan by buttering it and lining the bottom with parchment paper, allowing some overhang for easy removal later.
2
2. In a mixing bowl, combine the all-purpose flour, salt, cornmeal, and icing sugar. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3
3. Press the dough into the prepared baking pan evenly to form a crust. Bake for 15-18 minutes, or until the edges start to turn a light golden brown. Remove from the oven and set aside to cool.
4
4. While the crust is cooling, prepare the filling. In another bowl, whisk together the eggs, egg yolks, sugar, whipping cream (or buttermilk), lemon juice, lemon zest, and baking powder until smooth and well combined.
5
5. Once the crust has cooled slightly, pour the lemon filling over the warm crust and return to the oven. Bake for 25-30 minutes, or until the filling is set in the center and a light crust forms on top.
6
6. After baking, allow the squares to cool at room temperature for 20 minutes, then refrigerate for at least 2 hours to firm up the filling.
7
7. To serve, gently lift the squares from the pan using the parchment overhang. Cut into 16 squares and dust with additional icing sugar before enjoying these delightful treats.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Sunny Lemon Cornmeal Delight Squares?
They are a zesty dessert bar featuring a smooth, citrusy lemon filling atop a uniquely textured buttery cornmeal crust.
Who is the creator of this lemon square recipe?
The recipe was developed by the renowned pastry chef Anna Olsen.
What is the origin of these lemon squares?
These squares became a favorite at Anna Olsen's popular Toronto bakery.
What does cornmeal add to the recipe?
The cornmeal provides a delightful crunch to the crust that complements the smooth lemon filling.
What size baking pan is required?
You will need an 8 x 8-inch baking pan.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
How should I prepare the baking pan?
Butter the pan and line the bottom with parchment paper, leaving some overhang for easy removal.
What ingredients are in the crust?
The crust is made from sifted all-purpose flour, salt, cornmeal, icing sugar, and softened butter.
How do I mix the crust ingredients?
Combine the dry ingredients and cut in the butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
How long does the crust bake by itself?
The crust should bake for 15 to 18 minutes until the edges are light golden brown.
What ingredients are used for the filling?
The filling consists of whole eggs, egg yolks, sugar, whipping cream or buttermilk, lemon juice, lemon zest, and baking powder.
Can I substitute whipping cream in the filling?
Yes, you can use buttermilk instead of whipping cream.
Do the dairy and eggs need to be a specific temperature?
Yes, the eggs, egg yolks, and whipping cream (or buttermilk) should all be at room temperature.
How much lemon juice is needed?
The recipe calls for 1/2 cup of freshly squeezed lemon juice.
How much lemon zest should be added?
You should add 2 teaspoons of lemon zest.
When should the filling be poured onto the crust?
Pour the lemon filling over the warm crust after it has cooled slightly from its initial bake.
How long do the squares bake after the filling is added?
Bake the squares for an additional 25 to 30 minutes.
How do I know when the lemon squares are finished baking?
They are done when the filling is set in the center and a light crust has formed on top.
What is the first step in the cooling process?
Allow the squares to cool at room temperature for 20 minutes.
How long should the squares be refrigerated?
They need to be refrigerated for at least 2 hours to firm up.
How many squares does this recipe yield?
The recipe yields 16 squares.
What should I do before serving the squares?
Dust the squares with additional icing sugar.
How do I remove the squares from the pan?
Use the parchment paper overhang to gently lift the entire block out of the pan.
Are these squares suitable for outdoor events?
Yes, they are perfect for gatherings, picnics, or as a sweet afternoon treat.
Is the flour used in the crust supposed to be sifted?
Yes, the 1 cup of all-purpose flour should be sifted.
How much cornmeal is required?
The recipe requires 1/4 cup of cornmeal.
How much sugar is in the filling?
The filling uses 1 and 1/3 cups of sugar.
What is the texture of the crust?
The crust has a unique texture that provides a delightful crunch.
Does the recipe use whole eggs or just yolks?
It uses both: 4 whole eggs and 2 additional egg yolks.
What gives the squares their brightness?
The combination of fresh lemon juice and lemon zest provides the zesty brightness.