Lemon Delight!

There are a few desserts that are even better than the usual "really good!" This lemon delight is one of those! It took a number of attempts in recent years to bring a simple lemon square to this level of textural and taste delight, hence the name. Way back, Joc and I used to make the square from the "Companies Coming" cookbook (the prairie cookbook series everyone had). It had a sweet icing and was a much drier, crunchier affair. Joc was often asked to make it for special gatherings, even though in this earlier form she wasn't fond of it. I've worked to bring it to a new level, since the basic elements are so good: crunchy shortbread crust with lemon custard. It no longer has icing, with a much more fluid and lemony custard. The crispy buttery crust is a perfect complement to the soft, tart fresh-lemon filling! Pictured here is the festive holiday garnish, with juniper fronds and raspberries. Another favorite is to put 10 lemon slices (cut at one point and given a half twist) around the perimeter. Both versions are dusted with icing sugar.

Method

1
Use a 9 inch springform baking pan. Preheat oven to 350°F.
2
Make the crust by first using a pastry cutter to blend together all 3 ingredients. Then press firmly into the springform pan.
3
Bake at 350°F for 12 minutes.
4
While the crust is baking combine all the ingredients for the filling, whisking together to combine.
5
Pour the mixed filling onto the baked crust and bake at 350°F for 10 minutes. Then, turn down oven to 325°F and bake for a further 5–7 minutes.
6
The lemon custard should still appear wet when you remove from the oven.
7
Cool thoroughly, then use a thin knife to loosen the perimeter of the springform pan and remove it. Sprinkle the "Lemon Delight" all over with icing sugar, then add garnish (and further icing sugar if desired).

Ingredients

Method