I Love These Shortbread Lemon Squares! Glen And Friends Cooking

I Love These Shortbread Lemon Squares! Glen And Friends Cooking
Welcome back, friends, to another delightful cooking session with Glen and friends! Today, we're revisiting a classic recipe from 2017 and 2008 – our beloved Shortbread Lemon Squares. It's a timeless treat that deserves a fresh look, especially considering the significant changes in video quality on YouTube since then.

In the good old days of 2007-2008, 240p was considered high quality – oh, how times have changed! Glen shares a bit of nostalgia as he explains the need to redo this lemon square recipe for today's audience. The video description includes a link to the original video for those curious about the journey through the years:    • Zesty Lemon Bars or Squares  

The first step involves crafting the perfect shortbread crust, where Glen meticulously explains the importance of achieving the right butter-to-flour ratio for that desired "shortness" in the texture. A hands-on approach is favored, allowing Glen to feel and perfect the consistency.

With the crust baking in the preheated 325°F oven, Glen takes the opportunity to share some life wisdom – sometimes, things don't go as planned, but the show must go on! In this case, it's making the lemon filling, a simple concoction of eggs, lemon, sugar, flour, and baking powder.

Glen humorously admits to recent mishaps, including forgetting the sugar – an oversight that surprisingly still resulted in a tasty dish, albeit with a different texture. The unpredictability of lemon juice quantities is highlighted, making precision important for the perfect balance.

As Glen skillfully mixes the lemon filling, the anticipation for the final product grows. The filling is poured over the baked shortbread base, ready to return to the oven for its finishing touch.

After 20-25 minutes, the lemon bars emerge from the oven with a crisp edge and an enticing aroma. Glen and Julie can't resist indulging in the delicious creation, highlighting the versatility of the recipe – adjust the cookie-to-lemon ratio for a more citrusy experience!
The video wraps up with Glen's warm invitation to join them again soon for more culinary adventures. Don't forget to like, share, and subscribe for more tasty recipes! 🍋 #CookingWithGlen #LemonBars #ShortbreadRecipe #FoodieDelight


Cookie base:
175 mL (¾ cup) butter
125 mL (½ cup) sugar
1 mL (¼ tsp) salt
500 mL (2 cup) flour

Filling Ingredients:
4 eggs
375 mL (1½ cup) sugar
30 mL (2 Tbsp) lemon zest
125 mL (½ cup) lemon juice
60 ml (¼ cup) flour
5 ml (1 tsp) baking powder



Method:
Preheat oven to 325ºF.
Crust:
Grease a 9X13 cake pan, and line the bottom with parchment paper.
Combine all ingredients in a food processor and process until it looks like sand.
Press into the bottom of prepared pan.
Bake until golden approximately 25 minutes.

Filling:
In bowl beat eggs.
Add sugar and beat until pale and thickened.
Add flour, baking powder, lemon juice and lemon rind.
Blend until smooth.
Pour filling over pre-prepared cookie crust.
Place in oven and bake until filling is set, approximately 25 to 30 minutes.
Remove from oven.
Set pan on cooling rack and let completely cool.






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