Lighthouse Lemon Squares

You know how I go on and on about Arizona citrus?  I’m going to continue.  My sister (bless her heart) sent an absolute car load of Arizona oranges, grapefruit and lemons to her favorite sister (me) in Utah.

The grapefruits were from a HUGE grapefruit tree in her yard.  Best grapefruit we have ever eaten.   I’m still peeling and eating oranges a few times throughout the day.  I especially love the bags of lemons that she sent.  They were picked from the lemon tree of a friend (my new bf).  I actually go through a lot of lemons.  I squeeze lemon juice over all of my greens.  I was thinking about squeezing and freezing the juice from the remaining lemons and then freezing the juice, but I really wanted a lemon dessert.  I began to search my binder of recipes.  I came upon this recipe that was given to me years ago, but rarely make because I eat too much of it. I have no idea where the recipe came from.  I’m pretty sure it is one of those Relief Society recipes that was handed out after a gathering.  I came home and filed it away in my not-so-tidy binder.

 It’s not a spectacular dessert that looks too beautiful to cut.  It’s easy.  It has a bright fresh flavor.

You will need:

Crust:
1 1/2 cups flour
1/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup pecans, chopped

Filling:
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
2 tablespoons grated lemon peel
1/2 cup lemon juice
1 8-oz pkg cream cheese softened

Topping:
1 1/2 cups whipping cream
3 tablespoons powdered sugar

Lightly spray a 9 x 13-inch pan with a non-stick spray.  Set aside.

Chop nuts.  I like the nuts a bit coarse, but you can finely chop them if you want.

In the bowl of an electric mixer add the flour and powdered sugar.

Add butter.

Chopped pecans.

Mix until the butter is incorporated and the mixture is crumbly, but holds together when pressed.

Sprinkle the mixture into the prepared pan.

Firmly press the mixture.

Place in a 350 degree oven and bake for 16-20 minutes.

The crust is done when the edges start to pull away from the sides of the pan.  Set the crust aside to cool completely.

Juice and zest 2 lemons.  You will need 1/2 cup lemon juice and 2 tablespoons of lemon zest.  Set aside.

In a medium size sauce pan combine the sugar and cornstarch.

Mix together.

Add the water.

Whisk or stir until smooth.  Cook over medium heat for about 10 minutes.

The mixture will become very thick.  Remove from the heat.

Stir in the lemon juice.

and the lemon zest.

Stir together and set aside.

Beat the cream cheese.

While mixing, slowly add the lemon mixture into the cream cheese.

Beat until there are no cream cheese lumps.

The mixture will be kind of thin.  Let cool for 30 minutes.

Pour over the cooled crust.

Spread evenly over the crust.  Cover and refrigerate for at least an hour to cool and set.

For the topping, you will need 1 1/2 cups whipping cream and 3 tablespoons powdered sugar.

Add the powdered sugar to the whipping cream.

Beat until thick and a soft peak forms.

Spread over top of the cooled filling.

Spread evenly.

Cover and refrigerate for at least 4 hours or overnight.

I hope your sister’s friend has a lemon tree.

Lighthouse Lemon Squares

Crust:

1 1/2 cups flour
1/3 cup powdered sugar
3/4 cup butter, softened
1/2 cup pecans, chopped

Filling:
1 1/2 cups sugar
1/3 cup cornstarch
1 1/2 cups water
2 tablespoons grated lemon peel
1/2 cup lemon juice
1 8-oz pkg cream cheese softened

Topping:
1 1/2 cups whipping cream
3 tablespoons powdered sugar

Heat oven to 350 degrees.  Spray a 9 x 13-inch pan with cooking spray.  In a large bowl combine flour, 1/3 cup powdered sugar, pecans and butter, mix well.  Press dough evenly in pan.  Bake for 16-20 minutes or until golden brown and edges begin to pull away from sides of pan.  Cool completely.

In a medium saucepan, combine sugar and cornstarch.  Gradually stir in water, blend until smooth.  Cook over medium heat for about 10 minutes or until mixture boils and thickens, stirring constantly.  Remove from heat.  Stir in lemon peel and lemon juice.

In medium bowl, beat cream cheese until smooth.  Slowly stir in hot filling mixture until well blended.  Cool 30 minutes.  Spoon filling over cooled crust and spread evenly.  Cover; refrigerate 1 hour or until chilled.

In a medium bowl, beat whipping cream and powdered sugar until stiff peaks form.  Spoon onto lemon filling; spread evenly.  Cover; refrigerate at least 4 hours or over night.

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