I found a recipe for "lemon squares," made with eggs, baking powder,
sugar, butter, lemon rind, lemon juice, and pastry flour. One is
supposed to combine butter, flour, and some sugar in a cooking tray and
bake 18 minutes. The other ingredients, along with some sugar, are
mixed together, and then spooned on top of the baked stuff, and then
it's baked again. I don't know if there is a mistake in the recipe,
because why would one combine the topping ingredients with the baking
powder? Wouldn't the baking powder go with the flour and baked
initially? Or does the baking powder seep into the flour/butter/sugar
stuff and help it rise a little one the second baking?
Thanks in advance.

montygram wrote:
> I found a recipe for "lemon squares," made with eggs, baking powder,
> sugar, butter, lemon rind, lemon juice, and pastry flour. One is
> supposed to combine butter, flour, and some sugar in a cooking tray and
> bake 18 minutes. The other ingredients, along with some sugar, are
> mixed together, and then spooned on top of the baked stuff, and then
> it's baked again. I don't know if there is a mistake in the recipe,
> because why would one combine the topping ingredients with the baking
> powder? Wouldn't the baking powder go with the flour and baked
> initially? Or does the baking powder seep into the flour/butter/sugar
> stuff and help it rise a little one the second baking?
> Thanks in advance.
>


It sounds as though the first layer is a crust with
a texture much like a shortbread cookie and the topping
is a fluffy lemon-curd texture. No, the baking powder
will not seep or affect the partially baked crust.

gloria p

montygram wrote:
> I found a recipe for "lemon squares," made with eggs, baking powder,
> sugar, butter, lemon rind, lemon juice, and pastry flour. One is
> supposed to combine butter, flour, and some sugar in a cooking tray and
> bake 18 minutes. The other ingredients, along with some sugar, are
> mixed together, and then spooned on top of the baked stuff, and then
> it's baked again. I don't know if there is a mistake in the recipe,
> because why would one combine the topping ingredients with the baking
> powder? Wouldn't the baking powder go with the flour and baked
> initially? Or does the baking powder seep into the flour/butter/sugar
> stuff and help it rise a little one the second baking?
> Thanks in advance.
>


It sounds as though the first layer is a crust with
a texture much like a shortbread cookie and the topping
is a fluffy lemon-curd texture. No, the baking powder
will not seep or affect the partially baked crust.

gloria p

montygram wrote:
> I found a recipe for "lemon squares," made with eggs, baking powder,
> sugar, butter, lemon rind, lemon juice, and pastry flour. One is
> supposed to combine butter, flour, and some sugar in a cooking tray and
> bake 18 minutes. The other ingredients, along with some sugar, are
> mixed together, and then spooned on top of the baked stuff, and then
> it's baked again. I don't know if there is a mistake in the recipe,
> because why would one combine the topping ingredients with the baking
> powder? Wouldn't the baking powder go with the flour and baked
> initially? Or does the baking powder seep into the flour/butter/sugar
> stuff and help it rise a little one the second baking?
> Thanks in advance.
>

It's probably correct. My gradmothers recipe for lemon squares is
almost the same, and this recipe is probably older than me.

montygram wrote:
> I found a recipe for "lemon squares," made with eggs, baking powder,
> sugar, butter, lemon rind, lemon juice, and pastry flour. One is
> supposed to combine butter, flour, and some sugar in a cooking tray and
> bake 18 minutes. The other ingredients, along with some sugar, are
> mixed together, and then spooned on top of the baked stuff, and then
> it's baked again. I don't know if there is a mistake in the recipe,
> because why would one combine the topping ingredients with the baking
> powder? Wouldn't the baking powder go with the flour and baked
> initially? Or does the baking powder seep into the flour/butter/sugar
> stuff and help it rise a little one the second baking?
> Thanks in advance.
>

It's probably correct. My gradmothers recipe for lemon squares is
almost the same, and this recipe is probably older than me.

The first baking creates a caramelized sugar base and is not mint to have
any rise. The second mixture is then poured on top of the caramelized
sugar, and becomes a sort of custard, and it will not rise much.
Chef R. W. Miller
Marriott Resorts & Hotels
"montygram" > wrote in message
oups.com...
> I found a recipe for "lemon squares," made with eggs, baking powder,
> sugar, butter, lemon rind, lemon juice, and pastry flour. One is
> supposed to combine butter, flour, and some sugar in a cooking tray and
> bake 18 minutes. The other ingredients, along with some sugar, are
> mixed together, and then spooned on top of the baked stuff, and then
> it's baked again. I don't know if there is a mistake in the recipe,
> because why would one combine the topping ingredients with the baking
> powder? Wouldn't the baking powder go with the flour and baked
> initially? Or does the baking powder seep into the flour/butter/sugar
> stuff and help it rise a little one the second baking?
> Thanks in advance.
>