I Love These Shortbread Lemon Squares! Glen And Friends Cooking
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- čas přidán 8. 12. 2023
- I Love These Shortbread Lemon Squares! Glen And Friends Cooking
Welcome back, friends, to another delightful cooking session with Glen and friends! Today, we're revisiting a classic recipe from 2017 and 2008 - our beloved Shortbread Lemon Squares. It's a timeless treat that deserves a fresh look, especially considering the significant changes in video quality on CZcams since then.
In the good old days of 2007-2008, 240p was considered high quality - oh, how times have changed! Glen shares a bit of nostalgia as he explains the need to redo this lemon square recipe for today's audience. The video description includes a link to the original video for those curious about the journey through the years: • Zesty Lemon Bars or Sq...
The first step involves crafting the perfect shortbread crust, where Glen meticulously explains the importance of achieving the right butter-to-flour ratio for that desired "shortness" in the texture. A hands-on approach is favored, allowing Glen to feel and perfect the consistency.
With the crust baking in the preheated 325°F oven, Glen takes the opportunity to share some life wisdom - sometimes, things don't go as planned, but the show must go on! In this case, it's making the lemon filling, a simple concoction of eggs, lemon, sugar, flour, and baking powder.
Glen humorously admits to recent mishaps, including forgetting the sugar - an oversight that surprisingly still resulted in a tasty dish, albeit with a different texture. The unpredictability of lemon juice quantities is highlighted, making precision important for the perfect balance.
As Glen skillfully mixes the lemon filling, the anticipation for the final product grows. The filling is poured over the baked shortbread base, ready to return to the oven for its finishing touch.
After 20-25 minutes, the lemon bars emerge from the oven with a crisp edge and an enticing aroma. Glen and Julie can't resist indulging in the delicious creation, highlighting the versatility of the recipe - adjust the cookie-to-lemon ratio for a more citrusy experience!
The video wraps up with Glen's warm invitation to join them again soon for more culinary adventures. Don't forget to like, share, and subscribe for more tasty recipes! 🍋 #CookingWithGlen #LemonBars #ShortbreadRecipe #FoodieDelight
Cookie base:
175 mL (¾ cup) butter
125 mL (½ cup) sugar
1 mL (¼ tsp) salt
500 mL (2 cup) flour
Filling Ingredients:
4 eggs
375 mL (1½ cup) sugar
30 mL (2 Tbsp) lemon zest
125 mL (½ cup) lemon juice
60 ml (¼ cup) flour
5 ml (1 tsp) baking powder
Method:
Preheat oven to 325ºF.
Crust:
Grease a 9X13 cake pan, and line the bottom with parchment paper.
Combine all ingredients in a food processor and process until it looks like sand.
Press into the bottom of prepared pan.
Bake until golden approximately 25 minutes.
Filling:
In bowl beat eggs.
Add sugar and beat until pale and thickened.
Add flour, baking powder, lemon juice and lemon rind.
Blend until smooth.
Pour filling over pre-prepared cookie crust.
Place in oven and bake until filling is set, approximately 25 to 30 minutes.
Remove from oven.
Set pan on cooling rack and let completely cool.
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God forbid, but if Glen ever gets a bad case of laryngitis please do a few videos with Glen pantomiming and Julie doing the interpretations. The charades would be hysterical!!!
Sounds like a great April Fools Day video lol
Sign me up for that video. I am pretty sure that those two could pull it off with a straight face.
YES!!!!! 🤣❤️🤣
I was laughing out loud at the pantomime ending.
Yes!!
That moment of silence after both Glen and Julie take a bite and bliss takes over - that’s a good cookie!
You two are a delight. Thanks for making us smile.
Got to admit. Glen is at his funniest, with a mouth full of food and Julie by his side!
Got my “fancy coffee” (I make espresso on the weekend), a new Glen and Friends to get started, and a beautiful day of Florida sunshine to enjoy!
Julie doing the outro while Glen keeps chewing was a MOMENT. LOLOL
My Grandma made these when my Mom was a kid. In the 40s. I grew up eating them in the 60s. So nostalgic. So many sweet memories.
Your intro and outro always give me such a nostalgic "Mr. Dressup" energy. Love it.
More than happy to have updated videos of Glen's favorites.😀
I love a good lemon square!
I grew up calling these “Lemon Dream Bars” and learned to make them as a kid. Soooooooo good!
I seem to remember a variant that used condensed milk.
@@killcat1971yummy!
As far as I know, there is no "smellevision" yet; but my mouth is watering almost to the point of drooling. All it took was a great recipe and Glen and Julie savouring these shortbread lemon squares. Droolevision has arrived in Minnesota! (We're a rather progressive State.)
I’ve been making these for 50 years. My hubby’s favourite. When you were talking about forgetting the sugar it reminded me of the time my daughter (then about 12) decided to make these on her own. Unfortunately she mixed up salt and sugar. 😝
I find one of the biggest factors in how much juice I get out of a lemon is how long it languished in the cold room for.
I've always loved these bars. I found a variation on the recipe which has you blend the filling up in a food processor, because you use the lemon whole - pith and all. I really wouldn't recommend forgetting the sugar for that version though.
Jules interpreting! Great team!
LOVE all things lemon! i love working with lemons...something about the feel of the juice on my hands and of course the wonderful smell. these look fabulous and will work well for my gluten free recipes as well. can't blame glen for taking a second bite and letting julie talk...lol...love it!
Fun on all levels!!!! Thank you for sharing
Just in time for the meyer lemons ripening on our tree! ❤
Is that what kind of lemons these are because they’re huge. I’m thinking I would’ve needed three full lemons from the grocery store to get 1/3 cup.
@@mrss4328Glen’s lemons definitely are NOT Meyer lemons. They are too large and pale to be Meyers. Meyers are half the size and their shade of yellow approaches gold, almost orange. Think American school bus or egg yolk yellow. (Makes sense if you know Meyers, botanically speaking, are a cross of a lemon and some kind of orange.)
Meyers are usually much sweeter than other lemon varieties (e.g. Eureka) so may not be ideal for culinary uses in which tartness is required. Still more lemon than orange though, so they will definitely be fine in any situation where lemon is called for. Use whichever lemon variety you prefer! I am lucky enough to have a Eureka lemon tree so that is my preference/habit, but it is fun to use Meyers occasionally to change it up. I love ALL the lemons!
Watched the original video several years ago and made these squares. Still make them from time to time. Nice little shortbread.
These look great! Lemon is one of my favorite flavors. 🍋 💛
Lemon bars are wonderful! I have to admit, I would be making more lemon filling.
I love lemon bars and yours look beautiful. I'd enjoy seeing more of Chicken the cat, too!
I love the old video. I'm sure Julie loves it, too, because she's 15 years younger! ALSO... your old kitchen was GORGEOUS. The wood was so rich and beautiful, and the green backsplash tiles go so well with with it. Much prettier.
I love lemon anything. Thanks.
Yum. Love me a good lemon bar! I'm going to save this one to try.
I love lemon bars! My mom used to make them a lot.
Love lemon bars/squares. I normally use the one in my old Canadian Living cookbook. They tend to be quite forgiving.
Love those things. Been making them since high school.
we had lemon love cake one of the puddings . when in primary school hampshire uk very similar to your lemon sqares but think the middle was lemon curd sandwiched between two layers of shortbread . always popular with use! going do give yours ago!
That looks amazing, love anything lemony ❤
Lemon squares, classic.
This is almost identical to my grandma's recipe that we still make.
Just tried this out, absolutely delightful!
My grandma still makes these at 86yrs old and they are incredible.
The lemon tree is ready. So, this is very timely. The baking soda addition was a new one for us and seems to create an additional interesting layer. Thank you!
How many CZcams cooking channels are there? Don't know, don't care - thank you very much, but Glen and friends suffices. Interesting information from impressive research, some unusual recipes, the glory of re-discovered old treasures all brought by the affable Glen and the delightful Julie. One lacks the time to try them all, but these lemony shortbread cookies? Gotta try!!! ❤
Lemon bars, yes! I have a meyer lemon tree, heaven.
These look delicious.
Just making them can't wait to try them!!😊
I just made this today - it turned out fantastic. Thanks.
Awesome recipe. Making this tomorrow!!!
Going to make this for a bake sale we are having at work! Thanks happy holidays
I love the “lean against the counter and swivel” portion of the Glenn review. And you know it’s really good if you get the dance, too! Thank you, Julie, for the interpretation.
I LOVE lemon bars, too!
Love love L O V E lemon bars. Thank you.
Lemon squares are one of my all-time favorites, as is lemon meringue pie and just about anything lemon. I think I’d rather keep everything the same and double the filling, same size pan same everything double the filling portion, more is better lol!Thank you thank you thank you to my favourite CZcams team.
Me too. I'll take something using real lemons over somethin0g chocolate any day iof the week. But I hate the artificial lemon flavored foods that can be purchased.
.😅
This was exactly my thinking: double the filling! 🍋🍋🍋😂
I wanted to experiment with this method for the holiday season. In the filling I swapped out lemon juice for orange juice, added ½ tsp of pumpkin spice blend and tossed in a handful of dried cranberries. I made the 8x8 version and could have used an extra 5 or 10 minutes for the final bake. A little gooey, but delicious!
I love lemon bars I will gladly make this recipe!
This is a winner
I make something similar, I add zest to the crust. I put a layer of cream cheese in to make them "cheesecake cookies"
I adore a good lemon bar!
I have made them with sunflower seeds and coconut in the lemon layer.
I will do this. I've made the Ted Lasso (a tiktoc short) shortbread recipe several times. Its become a favorite and this looks to put the "frosting on the cake" if you will ! ;)
My daughter loves to make these! And they are delicious. (Once she accidentally added the icing sugar to the lemon mixture instead of sprinkling it on top.)
But even better, is sometimes she will replace the lemon topping with a BUTTER TART topping...
As someone has mentioned, it's very close to meyer lemon season. If you can find them, i suggest using meyer lemons. I find, even in SoCal, that its difficult to find truly ripe lemons in stores. A ripe meyer lemon is a deep golden shade. It should be very heavy for its size - indicating the amount of juice it contains. A large, ripe, heavy lemon should give you at least 1/4 cup of juice.
True love when you finish each other’s sentences
good morning!
Love the interaction with both of you at the end of the videos. Hilarious. I've never been a fan of lemon flavored anything. But, I'll eat the heck out of these things. Weird, I know.
I occasionally mess up a recipe as well. I would say that it is age, but I have always been that way.
YUUUUUMMMYYYY!!!!
needs some poppy seeds?
a little popping crunchy seeds with the lemon is a great match
Lemon and shortbread yummy.. a friend of mine made lemon shortbread cookies with lavendar (yes you can eat lavendar) and crushed sugard viotets.. really good ..and a light pepperiness.. divine really.
lemon squares yummy
Thank you
Glen...do you have a recipie for coconut squares? ....my late mother in law used to mKe coconut squares...so good....
And ive misplaced the recipie card....she would have been 101 this year....so its an oldie...and so yummy.
I'm willing to bet those are great lemon squares (bars), however now CZcams thinks that I want to watch every lemon bar video ever made!
My mom makes my favorite lemon bars. When we visit in the summer, she’ll make a couple batches of them. We’ve tried to make them with her recipe, they never turn out as good as hers. She says it’s the old beat up aluminum baking pan she uses. When she uses any other pan, they aren’t as good.
My grandmother had favorite tins too. Never as shiny as the new ones, but they worked great.
I've been binge watching The Great British Baking Show. Is there a Canadian version of it? If so, Glen, you should go on it as a contestant. If not, you should try to get the Canadian networks interested in running it. You would make a great judge.
That looks really good, I love lemon desserts. I wonder if adding lemon zest to the cookie base would add any noticeable lemon aroma or flavor? Could be a fun experiment.
I'd love to know how Chicken got his name! Lol
Forgetting sugar is usually what I would do. You can make some flavored frosting and drizzle over.
I have taken to zesting over the bowl that the ingredients are in to capture the essential oils in the mixture.
Glen, I am a huge fan. Gonna make these this weekend. Do you have a suggested beer pairing for these?
Lemon is my favorite after chocolate. And sometimes I prefer lemon!
sign-language / hand-waving Glen is Best Glen :D
I would be interested in seeing if you added stem ginger to the cookie base or just make a crunchy gingerbread base to offset the lemon
Glen, your new motto should be....."Sometimes close enough, is good enough"
The top takes on such a pale color that at a glance it looks like a second layer of pastry. I'm guessing that's why these are so commonly covered with powdered sugar. I'm going to try these with the suggested half amount of shortbread for maximum custard to pastry ratio.
I doubt I’ll get an answer but I HAVE to ask: Julie, WHERE did you get your sweater?! My mom and I are both obsessed 😍
I make a similar version from a recipe I found in my Peanuts(TM) cookbook circa 1970. The one variation that I make to the stated recipe is that I use lime instead of lemon. And by "lime," I mean real limes, which I think are sold as "Persian limes." Do not use key limes. They aren't tart enough to cover up the egg flavor in the custard. Lime gives it an extra dimension, the proverbial taking it to another level. I'm generally a believer in the idea that anything you can do with a lemon is better with a lime, at least as far as desserts are concerned.
I've made these a couple of times now. People rave about them.
I know what I'm making next. 👍🏼
Very chaotic in the kitchen this day Glen! 😂
You forgeting the sugar popped a memory in my head. My sister was home one year and she made 2 apple pies but fogot the sugar. it was a funny moment when we all had a piece of pie and relized the suger was left out.
👍🏻
glenn cant talk right now julie had to do it for him lol!
That needs a good glass of cold milk with it!
Apparently the term 'shorten' comes from describing the consistency of cow manure when it dries out.
It is delightful to read any of the comments on a Glen and Julie video. 99% supportive, appreciative, and I often learn something, too. I also love how much we all love them as a couple. Apparently, we all crave models of healthy adult romantic partnerships!!!
I propose that we need a “celebrity” couple name for these two, but I am not liking any of the ones I can think of. Glenie? Julen? Gllie? Jugle? I think Jugle, pronounced “Juggle” (like the verb), is my favorite of my sad attempts but I know someone else will do better!
Can I use organic maple syrup instead of sugar do you think?
Have you ever considered making low carb versions of your recipes?
Can these be done in the air-fryer instead of an oven (I don't have the latter :( )
Do you use icing sugar to the shortbread base or white sugar?
For this base I use regular white sugar
Glen, the recipe is great but, I now need to see your chickens!
Chicken is the name of their cat. Lol
in my family these were just called lemon bars
Looks Great! I do have a question. You almost always say "The middle of the oven" but it looks like you're placing it lower in the oven. Could you please explain?
Not sure that I ever say 'Middle of the oven'?
But
If you have an older or lower quality oven - using the middle rack is always a great idea to avoid hot / cold spots. I have a new oven that has even heat throughout.
Can these squares be frozen?
Glen Squares
I am wondering how the square was made in an 8 in. square pan, but looks like it came out of a 9 x 13 pan?
It was baked in a 9x13
Hi Glen do all the videos. Do it everyday we don't care if it is duplicated