It’s that time of year again, the one I’ve been counting down for since January.
It’s finally time to spring our clocks one hour ahead!
The days are growing ever longer and the air just feels fresh again. I have awoken to the sound of birds chirping the last few days, which is a sure sign that change is in the air.
Just as we make the fall backwards in November and I turn to comfort food like my favorite Caramel Apple Crisp, when springtime is here I like to lighten things up and bake with what I consider “sunny” flavours. There is no flavour better than lemon to bring in the spring season!
The original recipe for these Lemon Crumb Squares actually was for a pie but I thought I would try baking it in an 8″ square pan instead. The result is a light and fluffy filling with a sweet graham crust and crumble that adds a bit of crunch on top.
Why not welcome in the unofficial start of spring by moving your clocks ahead an hour and baking up a light and fluffy dessert for dinner this weekend!
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/3 cup butter, melted
- 3 eggs, separated
- Grated rind and juice of 2 lemons
- 1 14 ounce can of sweetened condensed milk
- 1/8 teaspoon salt
- Preheat oven to 325 degrees. Spray 8" square pan with cooking spray.
- Combine first three ingredients. Reserve 1/4 cup for topping and press the remaining mixture into the bottom of prepared pan. Set aside.
- Beat the egg yolks until they are thick and pale in colour. Stir in the grated rind, lemon juice, condensed milk and salt.
- Beat the egg whites until stiff, but not dry, and fold them into yolk mixture until combined.
- Pour the mixture over the crust. Sprinkle with reserved crumbs.
- Bake for 40 minutes.
- Allow to cool to room temperature and then chill for 1 hour.
- These will slice cleaner and smoother if you cut them with a sharp knife that has been run under hot water.