May 16, 2011

Lemon Filled Squares

  I was quite happy to come across this recipe... is one of my favorite one!  I could hardly wait to make it. Layers are made with honey that gives them sort of a caramel taste and the filling is made with fresh lemon juice and zest.  Some of you may recognize this as the "Mimoza". In any case, is a delightfully creamy dessert.
 It is better made the day before serving as it gets a chance for the layers to soften.

3/4 cup sugar
1 egg
5 tbsp honey
5 tbsp milk
1/4 cup butter
1 tsp baking soda
1 1/2 cups flour

2 1/4 cup milk
3 tbsp crème of wheat
3/4  cup butter
3/4 cup icing sugar
1 lemon, juice and zest 

3 tbsp of apricot jam

Grease the back of a cookie sheet.
In a medium pot, whisk together the sugar and the egg. Add the honey, milk, butter and baking soda. Place it on the stove on medium heat and mixing, let it come to a boil. When its all foamy and looks like doubled in volume, remove from heat and add the flour. Mix quickly until all is incorporated. Leave it to cool for 2-3 minutes  until you can  moulded with your hands.
 Divide it in 4 equal parts, molded into small rectangular shapes  and cover them to keep it warm ( easier to roll them out that way). Roll them out into a 10x14 rectangular, place it on the back of a cookie sheet and bake it at 350F for 5-10 minutes, or until it just starts to brown on the edges.
Remove from oven and let it cool for 2 minutes, (otherwise they will be to soft and brake) then remove them from the cookie sheet by running a knife under the  layer. Slide them onto a paper towel covered tray.
Repeat with the rest of the dough.

For the filling; Place milk in a small pot and bring it to boil. Add the crème  of wheat and cook until thickened, for about 7-8 minutes. Remove from heat and let it cool completely. Stir in lemon juice and zest.

In a mixing bowl, beat butter and sugar with electric mixer until becomes fluffy, then add spoon full of the cooled crème of wheat and mix until all incorporated. Divide in three.

To assemble cake; Take one layer, spread 1/3 of the filling, cover with the second layer, spread with the jam and the second third of the filling cover with the third layer and  the third portion of the filling, and place the forth baked layer on top.  Keep refrigerated.

 To serve, dust with icing sugar  and cut into squares.

No comments:

Post a Comment

Love to read your comments. Leave me one in the box bellow.Cheers!.