"CREAMY LEMON SQUARES"

INGREDIENTS:

FOR THE CRUST
4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
1-1/2 cup (about 24 squares) graham-cracker / digestive biscuits, crumbs
1/4 cup sugar

FOR THE FILLING
2 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup fresh lemon juice (3 lemons)

DIRECTIONS:
*Preheat oven to 350 degrees.
*Brush an 8-inch square baking dish with melted butter.
*Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
*In a food processor, finely grind the graham-cracker squares.
*Then add in sugar and butter and blend to mix.
*Press mixture into bottom and 1 inch up sides of prepared pan.
*Bake until lightly browned, 8 to 12 minutes.
*Cool crust, 30 minutes.

TO MAKE THE FILLING
*In a large bowl, whisk together egg yolks and condensed milk.
*Add lemon juice; whisk until smooth.
*Pour filling into cooled crust; carefully spread to edges.
*Bake until set, about 15 minutes.
*Cool in pan on rack.
*Chill at least 1 hour before serving.
*Using parchment paper overhang, lift out of pa
*Transfer to a cutting board.
*With a serrated knife, cut into 16 squares.
*Wiping knife with a damp kitchen towel between each cut.

Whats its Name.?. "Rons Floor Tiles".Looks Yummy though.

Where can I buy ?

Where can I buy ?

Nothing there that you can't buy the same or similar in Thailand, you just have to use your culinary skills to put it all together or failing that, just follow the recipe.

Whats its Name.?. "Rons Floor Tiles".Looks Yummy though.

Creamy Lemon Squares.

I have yet to find good western cakes in Thailand , would pay you to make one for me. But then you'd need a work permit lol

.

Try the Bakery at Tops. Some are good , some not so , areas differ. .Wiles got a Western Cake Book .just went to post you some nice ones she makes,but the dam things been translated into Thai.

So much sugar .. disgusting and bloody unhealthy. And nowhere near as good as mine. You need to add rum whipped cream and lemon zest.

Spotted Dick - Traditional British Steamed Fruit Sponge Pudding

Edited May 15, 201511 yr by Ron19

Everything in Thai so can't translate but yummy

So much sugar .. disgusting and bloody unhealthy. And nowhere near as good as mine. You need to add rum whipped cream and lemon zest.

Unhealthy be dammed. [emoji382][emoji381]

Lemon Meringue Pie

INGREDIENTS

• Graham Cracker Coated Pie Shell
• 1 1⁄4cups flour
• 1tablespoon sugar
• 1⁄2teaspoon salt
• 6tablespoons unsalted butter, cut into pieces and frozen
• 4tablespoons vegetable shortening, frozen
• 3 -5tablespoons ice water, as needed
• 1⁄2cup graham cracker crumbs
• Lemon Filling
• 1cup sugar
• 1⁄4cup cornstarch
• 1⁄8teaspoon salt
• 6large egg yolks
• 1 1⁄2cups water
• 1tablespoon lemon zest
• 1⁄2cup lemon juice (fresh from 2 - 3 lemons)
• 2tablespoons unsalted butter
• Meringue Topping
• 1tablespoon cornstarch
• 1⁄3cup water
• 1⁄4teaspoon cream of tartar
• 1⁄2cup sugar
• 4large egg whites
• 1⁄2teaspoon vanilla extract

DIRECTIONS

1. Make pie shell: Mix flour, sugar and salt in a food processor, by pulsing a few times.
2. Scatter the frozen butter pieces over flour mixture.
3. Pulse in 1-second pulses about 5 times to mix in butter.
4. Add frozen shortening; pulsing in 1-second pulses until mixture resembles cornmeal with pieces about the size of peas.
5. Slowly add ice water through the processor feed tube, with motor running, one tbsp at a time.
6. When dough forms a ball, stop processing.
7. It should take about 2 or 3 tbsp of ice water to reach this stage.
8. Shape dough into a ball in your flour coated hands, and then flatten into a 4 inch wide disk.
9. Flour disk and wrap in plastic.
10. Refrigerate at least 30 minutes.
11. Generously coat your work surface or pastry sheet with a little flour and about 1/4 cup graham cracker crumbs.
12. Place dough on floured surface, coat with some flour and graham cracker crumbs, and roll into a 9-inch disk.
13. Lift, coat surface with more graham and flour, turn dough, add more graham and flour on top, and roll out to a 13 inch disk.
14. Place into a 9 inch pie pan, and finish edges.
15. Refrigerate crust until firm, about 30 minutes.
16. Prick dough with a fork to prevent bubbling up in the oven.
17. While the oven is pre-heating to 375, put pie crust in freezer.
18. Bake at 375 for 20- 25 minutes, checking occasionally to make sure it's browning evenly and not bubbling up.
19. Lemon Filling: Whisk sugar, cornstarch, and salt together in a large, nonreactive saucepan.
20. Add egg yolks, then immediately but gradually whisk in 1 1/2 cups water.
21. Bring mixture to a simmer over medium heat, whisking regularly, 8- 10 minutes, until thickened.
22. Remove from heat, whisk in zest, then juice, and finally butter.
23. Keep warm until meringue is made.
24. Meringue topping: Mix cornstarch and 1/3 cup water in a small saucepan.
25. Bring to a simmer, whisking occasionally until thickened.
26. Remove from heat when translucent and thickened.
27. Preheat oven to 325.
28. In a large mixing bowl, mix cream of tartar and sugar together.
29. Beat egg whites with whip attachment of mixer until frothy. Add vanilla.
30. Beat in sugar mixture, 1 tbsp at a time.
31. Then drop in cornstarch mixture, 1 tbsp at a time until stiff peaks form.
32. Pour warm lemon filling into pie crust.
33. Distribute meringue evenly over the top, starting with the edges, and then the middle.
34. Make sure it attaches to the crust.
35. Lifting with the back of the spoon, create peaks in the meringue.
36. Bake until golden brown, about 20 minutes.
37. Cool completely before serving.