Marionberry Lemon Squares

I revisited a previous meal for my dinner this week. 
As it has been every time I’ve made it, my Very Lemon Chicken and Parmesan Herb Risotto was a hit.  How much do I love that I have good-old, stand-by recipes that I know are going to be amazing??  I never thought that would be the case – unless of course, it was canned ravioli or grilled cheese sandwiches.
Anyways, I couldn’t leave the blog without some sort of recipe (or me without some sort of new challenge), so I decided to make a tasty dessert.
These last couple of weeks, I swear I’ve seen Lemon Bar recipes everywhere; magazines, TV shows, blogs, etc.  The more I saw them, the more they started to sound really, really good.  (This one, especially, but I just didn’t have the ingredients.)
Last night, I found a super, super easy recipe — and I actually had all the ingredients (or at least most, with a couple small substitutions) — so I decided to go for it.  (And I love a recipe with only eight sentences of directions!)
The Recipe:

Marionberry Lemon Squares, adapted from The Serendipity Diary

1 c sifted flour
1/2 c softened butter
1/4 c sugar
Pinch of salt

Preheat oven to 350°.  Cream butter with sugar, add the flour & salt, and pack into an 8 inch square pan.  Bake for 15 minutes. Do not brown! 

about to head into the oven
1/4 c marionberry jam
2 eggs slightly beaten
1 c sugar
1/4 c lemon juice
While the crust is baking, combine the eggs, sugar, and lemon juice.  Remove the crust from the oven and evenly spread the jam and then top with the lemon filling.  Bake at 350° for 20 minutes.  Let cool and sprinkle with powdered sugar.
The Results:
Well, some things it’s good to know when baking:
1. When a recipe says eggs, slightly beaten — that means more than a quick stir just to break the yolks (How in the world was I supposed to know that?!?
2. Do not add the lemon juice to the eggs first!  It seems to break the eggs apart even more – rather than emulsifying them with the other ingredients.  Ooops.
3. Just because it looks kind of funny, does not mean you should leave it in the oven to bake longer.

Yes, there MAY be some pieces of cooked egg on the top.

4. AND just because it looks kind of funny, does not mean it doesn’t still taste good!

not pretty, but still delicious

Now that I’ve learned a little bit more about making these, my next batch should be perfect — hopefully in both looks and taste.

At least they turned out quite edible and perfect with a cup of hot coffee for breakfast.


5 thoughts on “Marionberry Lemon Squares

  1. Greetings Courtney – glad you liked the recipe and thanks for sharing it!

    After reading your post I’ll go back and tweak the recipe to clarify, i.e. whisk together the sugar & the eggs, and THEN add the lemon juice. 😉

    And I agree – they were perfect for breakfast!


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