I don't normally eat a lot of dessert, but I've got an awful lot of baking ingredients lying around, begging me to use them up. I found this recipe under the "Healthy" section so I thought I'd give it a try.
I think next time, mostly for esthetic reasons, I'll use regular white flour for this recipe. I only had whole wheat flour on hand and wasn't going to go buy more just for this recipe. It does make the crust a little difficult to discern when it has baked to a golden brown, and the lemon topping looks a little weird with whole wheat flour in it, but overall, it doesn't seem to affect the taste and might even enhance the "healthy" factor. I didn't substitute any other ingredients and actually added the salt which I don't normally do when cooking.
I went and bought a pasty blender to try with this recipe, but it didn't really work all that well. It eventually got the job done, but seemed to clog very easily with the ingredients it was supposed to be blending. First time for everything. I managed to separate the egg without incident, but spilled flour and sugar all over the counter when they surged unexpectedly quickly out of their respective bags. I squeezed the lemon into a separate little dish before adding to the big bowl of ingredients which turned out to be a stroke of brilliance on my part. It's easier to pick out the seeds from the smaller bowl.
You might want to read ahead as I failed to do, and notice that you're supposed to pour the filling onto the cooled, baked base. The operative word here is cool because when my filling was ready, my base was still blazing hot, having just recently been snatched from the oven. A trip downstairs to the "cold cellar", and an eventual stay in the freezer finally chilled the temperature enough for my impatient self.
You might notice from my photo that my light dusting of confectioner's sugar is rather heavy-handed. Once again, the sugar threw itself out of the tipped bag in a giant pile before I could correct the angle at which I was pouring it. Nothing ventured, nothing gained. Besides, the white top helps to disguise the strange appearance of the filling.
The ratio of filling to crust seems a little low to me. While the filling has a nice lemon flavour, there just isn't very much of it and most of my mouthfuls consist of salty-ish crust and excessive amounts of sickeningly sweet icing sugar, the latter being my own fault. I also don't seem to have prepared my pan well enough as I have to fight with my squares to remove them which results in a lot of messy lemon square destruction. Oh well, at least they're tasty.
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