Queer Eye's Antoni Porowski's salty lemon squares - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Queer Eye’ s Antoni Porowski’ s salty lemon squares By You Magazine - September 22, 2019 When she was young my cousin Maïa, a passionate baker, was obsessed with lemon squares. These are a slight riff on an original recipe of hers. Paul Brissman MAKES 16 X 5CM SQUARES FOR THE CRUST 125g plain flour 50g granulated sugar 1/2 tsp sea salt 120g unsalted butter, melted and slightly cooled FOR THE FILLING 2 large eggs 200g granulated sugar 1/2 tsp baking powder finely grated zest of 1 large or 2 medium lemons (1 1/2 to 2 tbsp) 60ml fresh lemon juice (from 1 large or 2 medium lemons) icing sugar for dusting flaky sea salt, such as Maldon, for sprinkling 1. Preheat the oven to 180C/350F/gas 4, with a rack in the middle. Line a 20cm square baking tin with two sheets of foil, shiny-side up, crisscrossing them to leave an overhang on all sides. Lightly spray with nonstick cooking spray or grease with butter. 2. For the crust: in a large bowl, whisk together the flour, sugar and salt. Add the cooled melted butter and stir to combine. Turn the mixture out into the baking tin and press evenly over the bottom. Bake until the edges are just beginning to brown, 18-22 minutes. 3. Meanwhile, make the filling. With an electric mixer, beat the eggs in a medium bowl until combined. Add the granulated sugar, baking powder, lemon zest and lemon juice and beat on medium-high until the mixture is frothy, 2-3 minutes. 4. Pour the filling into the hot crust. Return the tin to the oven and bake until the filling is just set, 22-25 minutes. Let cool completely in the tin on a wire rack, at least 1. hours. For the best flavour, chill in the fridge for at least 4 hours, or up to 1 day. To serve, cut into 5cm squares, dust with icing sugar and sprinkle with flaky salt. TIPS After grating the lemons, warm them in the microwave for 5-10 second intervals until just a bit warm, 15-30 seconds, which will help release the most juice. The flavour of these squares deepens overnight, so make them a day ahead if you can. Buy Antoni’ s book with 20 per cent off These recipes are taken from Antoni in the Kitchen by Antoni Porowski, which is published by Bluebird, price £20. To order a copy for £16 until 6 October, call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved