A good friend invited us for tea one afternoon in early December. I brought along this Mincemeat bar. The original recipe – via Kellie @ Food To Glow – was gluten free as witten but, I needed to also needed to be sure it was vegan and make it more of a bar/cookie.
I zested the lemons and divided the zest up into 1 tablespoon mounds on a cutting board covered in plastic wrap. I covered the zest mounds again and froze them on the cutting board in the freezer.
|Lemons – Zesting|
|Lemons – Zest spit into Tablespoon Mounds for the Freezer|
I split the juice into 1/2 cup packets for the freezer.
|Lemons – Lemon Juice|
Meanwhile, all this work deserved some kitchen joy as well.
Lemon Squares were the order of the day. I looked on line at my favourite sites and settled on this recipe.
For the crust I added 3/4 cup of Sifted All-Purpose Flour, 1/3 cup of Sifted Icing Sugar, 1/4 Cup of Sifted Corn Starch, 1/4 Teaspoon of Salt and 1/2 cup of Unsalted Butter Cubes into a bowl.
|Lemon Squares – Preparing the Base|
Using a pastry blender I cut the butter into the mixture until the mixture looked like course crumbles.
|Lemon Squares – The Base|
I put the mixture in a parchment lined pan and pressed it into the corners and ensured the base was flat. I put the pan in the fridge to chill for about 20 minutes. Then, off to a 325˚ oven for about 20 minutes and then let it cool.
|Lemon Squares – The Base in the Pan|
While the base was cooling: In a bowl I added 4 Large Eggs, 1 Cup of Sugar and mixed them until thick and frothy, about 5 minutes. Next I added 2/3 cup of Fresh Lemon Juice, 1/4 Cup All-Purpose Flour, 1/2 teaspoon of Baking Powder and 1/2 Teaspoon of salt and mixed everything well.
|Lemon Squares – Mixing The filling|
I carefully poured the filling over the slightly cooled base and it was back to the oven again for 20 minutes.
|Lemon Squares – Ready for the Pan|
Out of the oven I let the pan cool fully.
|Lemon Squares – Cooling from the Oven|
Sadly it was late at night so the pan cooled over night. In the morning I cut the baked and cooled lemon squares into 16 pieces, sprinkled with icing sugar and sent them off to work. It was early in the morning when I did this and I missed taking a final glory shot. Reports were that they were great!
- Don’t forget to chill the crust. An important step!
- Use fresh lemon juice otherwise avoid this recipe
- Pretty quick and easy
The recipe comes from a 1950’s cookbook. I think only a few pages remain which include this recipe and the previously published shortbread.
For the filling:
8 Eggs – Lightly Beaten
4 Cups of Light Brown Sugar
2 teaspoons of Almond Extract
8 Tablespoons of Flour
2 teaspoons of Salt
2 Cups of Shredded Sweetened Coconut
6 Cups of haled Maraschino Cherries
4 Cups of Pecan Halves
|Base: Mix ingredients together|
|Base: Press mixture into a 1/2 sheet pan and bake|
|Filling: Cut the Maraschino Cherries|
|Filling: Mix all of the ingredients together then add cherries and pecans|
|Spread filling over cooked base then bake!|