Meyer Lemon Squares – Brulee’d

 

Have you had Meyer Lemons? If not, run out and get them! They are amazing. They have the most delicate lemon flavor without being overly tart. We did not have Meyer Lemons growing up and I first tasted them when I came to the US. Now if you are thinking – wait a minute he writes about every fruit and loves it – then you are sort of right. I write about the fruits I love. There are some like the Guava that I do not like. I did not like it when I was growing up and refused to eat it. As an adult I tried it again and still have not developed a taste for it. In the future my taste buds may decide differently but for now ‘C’est la vie’.

I spend a lot of time (relatively speaking) on reading cooking books, magazines and blogs. The creativity is simply amazing out there in every facet of life. I love the fact that there are so many people who are constantly trying new things. For me being in the kitchen and baking/cooking is fantastic therapy. A lot of people think that baking is challenging. It can be a little daunting because you have to get the measurements right (and have a few of the right tools) but you can do it!. Start with this recipe, follow it to the T or make it your own!

I made this for a dinner we had at a friends house. It was a pot luck dinner and it was simple but so delightful. I will say it is best to have these on the day they are made as the brulee cracks really well. If you do keep it in the refrigerator you will have to brulee another round of sugar on top. I really liked using my torch for this one.  You can certainly try doing the brulee in the oven, but only if you have done it before.

Ingredients

Recipe adapted from here

Prep time: Cooking Time:

For the crust:
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon sea salt
For the filling:
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 2/3 cup fresh meyer lemon juice (about 4 meyer lemons)
  • Zest of the meyer lemons used
  • 2/3 cup  all-purpose flour
To Brulee
  • Demerara sugar

Method

For the crust
Preheat oven to 350 F. Butter a 9-inch square baking pan. Line with parchment paper in two rectangular overlapping strips. This will allow you to lift the entire tart out easily.
Using the scraper attachment (or paddle attachment) of your mixer beat the butter and sugar until light and fluffy.
Add the flour and salt and stir until incorporated.
Press this into the baking pan. I use my measuring cup to help flatten it down. Make sure you get it all the way to the sides. Put it in the fridge to chill for 30 minutes.
Pop it into the oven and bake until the crust begins to turn a golden brown (15 – 20 minutes). Take it out of the oven and let it cool completely on a wire rack.
For the filling

Whisk all the ingredients for the filling until well blended. Pour into the pan with the cooled crust and bake for 25-30 minutes. Start checking at 25 minutes to make sure the middle has set. To do this jiggle the pan and make sure the center barely moves. This means that it has set as it will continue to firm up after you take it out of the oven.
Let this cool completely and then use the parchment overhangs to lift it out of the pan.

To brûlée

Sprinkle the sugar in an even coating over the top. Ignite your torch and move slowly from left to right as the sugar begins to melt and then caramelize. Cut and serve.
If you are not going to eat all of them that day. You can just brulee the portion you are going to serve.

 

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