Lemon Squares


Hampton+Baking+Co.+classic+all+natural+cookies.jpg

Tune-in GHL Create TV Sat 6/22 6AM/6PM, Sun 6/23 12PM est

I have shared many desserts in my cookbooks and TV series, delighted to share one of my most requested desserts. 

This is the quintessential dessert, although it is also a popular dessert during the summer season. I have been told my recipe is the perfect balance of sweetness, lemony tartness and buttery shortbread. Make a batch and share this refreshing treat at your next gathering.

lemon-dessert.jpg

Lemon Squares (aka Lemon Bars) depends on how you cut them

Makes 1 dozen, eight inch square pan

George Hirsch Recipe | chefgeorgehirsch.com

Short Bread Crust:

1/2 cup sweet butter, room temperature 

1/4 cup confectioner's sugar

1 cup all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon salt

pinch cinnamon

A square tip: (lining pan with parchment paper is helpful for removing squares after baking)

Grease an 8 inch square pan with butter, line with parchment

Preheat oven to 350 degree F.

For the Crust: With an electric mixer, cream the butter and sugar in a large bowl until light and fluffy. By hand mix flour, salt, baking powder and cinnamon forming a light dough. Press dough into greased pan and bake for about 15-20 minutes, should be light brown. Remove from oven and cool in pan.

Lemon Filling:

3/4 cup granulated sugar 

2 eggs

1/3 cup fresh lemon juice 

1 Tablespoon grated lemon zest 

2 Tablespoon all purpose flour

1/2 teaspoon vanilla

pinch salt

For the Lemon Filling: Mix with a wire whisk the sugar, flour, salt, and eggs until dissolved. Add fresh lemon juice, lemon zest, and vanilla just until combined. Do not over mix or too much air will affect filling. Pour the filling over the cooled shortbread crust and bake for about 20 minutes at 350 degrees, or until the filling is set. 

Remove from oven and cool. After cooling at room temperature, refrigerate. To serve, cut into squares and dust with powdered sugar. Chill lemon squares until ready to serve.

Dessert Grilled

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

kyf.png

I don’t have a sweet tooth and unlike most people I can pass on chocolate. However, growing up, it would not be summer without my mom whipping-up a bunch of banana boats, my favorite summer sweet treat. It's one of those summer dessert traditions I look forward to every year. I know your whole family will love them. And, so much so I included Banana Boats in my first cookbook!

banana chocolate .jpg

Tips: Use large yellow bananas with the barest green tips. Avoid using bananas that are too ripe. For true decadence, top the bananas with a dollop of sweetened whipped cream and some chopped pecans before serving.

dessert-2.jpg

Grilled Banana Boats

Makes 6 adults servings, or 3 child servings

chefgeorgehirsch.com | George Hirsch Lifestyle

6 bananas

Three 1-ounce good quality chocolate bars; milk chocolate, dark chocolate, broken into small pieces, or 6 Tablespoons chocolate chips

2 cups mini-marshmallows

six 12 inch squares aluminum foil

Preheat a gas grill, or use a hot-charcoal grill; after cooking your main food item.

Split bananas down the inner sides, but do not remove the peels. Spread the peels apart and evenly place the chocolate pieces and marshmallows between the bananas and the peels. Bring the edges of the peels together as closely as possible and wrap each banana in aluminum foil.

Grill the bananas for 4-5 minutes; turn them and move them to the cooler edge of the grill for 4 to 5 minutes.

Serve and eat immediately.

Quantity:
Add to Cart