DESSERT OF THE MONTH

It's Hip to Eat Squares

Hello, sweet-tart! You can ’t help but love our Lemon Meringue Pudding Squares.

RECIPE MICHELLE DIAMOND | PHOTOGRAPHY TANGO FOOD STYLING NATALY SIMARD

INGREDIENTS

MAKES 12 SQUARES

Crust

1½ cups all-purpose flour 1¼ cups cold unsalted butter, cubed ½ cup icing sugar ½ tsp salt

Lemon Pudding

1 cup granulated sugar ¼ cup cornstarch 1¼ cups 35% whipping cream 1 cup 2% milk 3 egg yolks 2 tsp grated lemon zest ½ cup lemon juice 2 tbsp unsalted butter, cubed

Cream Cheese Filling

8 oz (225 g) cream cheese, at room temperature ½ cup sifted icing sugar ¼ cup 35% whipping cream 2 tsp grated lemon zest 1½ tsp vanilla

Meringue

¾ cup granulated sugar 3 egg whites, at room temperature

tip

For the meringue, use egg whites at room temperature. If they are too cold, immerse the eggs in a little lukewarm water to warm them up. DIRECTIONS

Crust

Line 8-inch square cake pan with enough parchment paper to leave overhang on 2 sides; set aside. In food processor, pulse together flour, butter, icing sugar and salt until ball starts to form. Press mixture evenly into bottom of prepared pan. Refrigerate for 30 minutes. Preheat oven to 325°F. Prick dough all over with fork. Bake until lightly browned, 35 to 40 minutes. Let cool in pan on rack.

Lemon Pudding

Meanwhile, in saucepan, combine sugar and cornstarch. Add cream, milk, egg yolks and lemon zest; cook over medium heat, whisking, until mixture starts to bubble and is thickened slightly, about 10 minutes. Remove from heat; stir in lemon juice and butter. Strain into bowl; cover and refrigerate until cooled, about 1 hour.

Cream Cheese Filling

Using electric mixer on medium speed, beat cream cheese, icing sugar, cream, lemon zest and vanilla until stiff peaks form, about 5 minutes. Using spatula, spread filling over crust. Cover and refrigerate for 30 minutes. Whisk chilled Lemon Pudding; spread over Cream Cheese Filling. Cover and refrigerate for 1 hour.

Meringue

In heatproof bowl, whisk together sugar, ¼ cup water and egg whites. Place bowl over larger saucepan of simmering, not boiling, water (bowl should not touch water). Whisk until candy thermometer reads 160°F, about 5 minutes. Remove bowl from saucepan. Using electric mixer on medium speed, beat mixture until slightly cooled and stiff peaks form. Let cool completely.

Spread meringue over pudding; refrigerate for 1 hour. To serve, cut into squares.

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