Tuesday, January 26, 2016

Lemon Squares, French Style ~ Baking Chez Moi

Per Nana~
The lemon squares that we baked this week from BCM are so delicious 
that I am absolutely going to freeze them, the temptation is too much. 
I am not a big fan of lemon flavor and seriously considered cutting the 
recipe in half. When I realized that they could be frozen, I changed my mind.  
The crust, made with the addition of almond flour, is so delicious, and then
 to use more of the same for a crumb topping was absolutely scrumptious. 
When I first removed the pan from the oven I thought they were
 over-baked, but when I cut through them, the crust was tender, 
the lemon curd held nicely, and the crumb topping did not fall apart. 
We are still trying to decide whether they are more delicious at 
room temperature or refrigerated. In any event, they will not
 go to waste and I will be making these again. 
Per Tricia~
Unlike Nana, I love lemon flavored desserts. 
Granted there are few desserts I am not a fan of, 
but lemon is a true favorite. 
No wonder that this was a hit in my house. My only regret is that I didn't
 make this ahead of time when my older taste tester was still home
 - he adores lemon.  But I was like Nana in having to put the little 
temptations in the freezer, so lucky for him there is a stash
 waiting when he visits home. A little incentive never hurt.
this was only half way through the snow fall - another foot or so fell....
Incentive was also involved as I made this recipe during "the Blizzard of 2016".  
(hopeful thinking that we will not be having another big storm, even though it 
is only January).  My hubby was a trooper and handled the almost 30" of
 snow outside while my contribution was a lemon reward inside. He was 
happy. Ok, there may have been a well earned single malt involved as well.
Doris's wonderful crust, ready to go-
Assembled, before baking. 
Out of the oven.
This was the first time that I made lemon curd at home and 
would not hesitate to do it again. I have always enjoying it when 
buying a container and like most things, making it at home was 
a value. Since the quality was fantastic (not all things are better 
made at home....or at least in my kitchen ) I'll gladly revisit the curd 
even if not making the lemon squares. But likely I will be doing both.....

This marks another Tuesday recipe testing as we cook along with the "Tuesdays with Dorie" online group.  Please note that we do not post the recipes, per the group rules, but we do encourage others to RUN out and buy their own copy of Dorie Greenspan's "Baking Chez Moi".  Better yet, buy the book and JOIN THE GROUP ! www.TuesdaysWithDorie.wordpress.com


  1. Hi Nana and Tricia,
    Both your lemon squares looks wonderful! I love lemon desserts, especially the curd. I will definitely be making the curd again, it was easy and SO GOOD!

  2. Wow!! Both of your lemon squares look perfect! I wish there were a way to sample them!

  3. Ladies, your lemon squares turned out beautifully. I cannot get over all of that snow! Stay safe and warm.

  4. I am sure a single malt and then some was needed to get through that syorm! Love your choice of pans, and glad you had a little sunshine to brighten up the weather!

  5. I am sure a single malt and then some was needed to get through that syorm! Love your choice of pans, and glad you had a little sunshine to brighten up the weather!

  6. Both dishes look great! I can't imagine that much snow! I have some memories of snow growing up in Yugoslavia however I've been in Australia since I was 8yrs old and we don't really get much snow around here! It looks so beautiful!!!

  7. Hey, Nana, I think it is just a ploy to do additional taste testing because you have doubts about whether they are better at room temperature or refrigerated. I'm putting that excuse in my back pocket to remember. Both your and Tricia's lemon squares look delicious. I never once have made a eatable lemon square. I had hoped to begin cooking with Chez Moi at least once a month in 2016 but my kitchen in my rental in Cambria is not good this year. (Ummm, the entire rental is not good.) I am moving today into a different rental so hope to be up and running in February.

  8. Let us know how these are coming out of the freezer. I didn't make these this month (but I made them a few months ago) because I knew they would be too tempting. One of my favorite recipes from BCM so far!

  9. Both your lemon bars turned out beautifully. I made a half recipe because of the temptation to eat them all.

  10. I am not sure if they are better room temp or cold either…both tasted great! Love the square fluted pan :)

  11. They both look so great. I'm almost kind of jealous of the snow. We went to the mountains one day to visit but it's clear and sunny right now in Phoenix. Hopefully we'll cool back down a bit so I can feel like we actually got a winter.

  12. Nana, I had to put most of mine in the freezer too! They're just too tempting. The problem is that they also taste great frozen. Tricia, I like your plan to call this "the" blizzard of 2016. Fingers-crossed it's the last one for the year.

  13. I've just spent the past little bit catching up on all of your posts. I wish I could join in more with TwD, but my family and friends all seem to be eschewing sweets lately. I'm glad you all survived the blizzard and with such great treats. I'm hungry just having read through all your posts! These lemon bars in particular are tempting - there are piles of beautiful citrus fruits in the stores right now.