My search for a good Lemon Square recipe was a challenge; I tried so many and found that most of them were cloyingly sweet. I wanted something that emphasized the tartness of lemons–isn’t that the point? Over time, I came up with the one winning recipe with the perfect blend of sweet and tart. Our Lemon Bar has a crunchy shortbread base and a pucker-your-lips creamy lemon topping. People travel to enjoy a Rosie’s Lemon Square; lemon seems to follow close after chocolate as far as being one of our customers favorite flavors.
When I serve them at home, I cut them into quarters and store them in the freezer right up until the time I garnish them, because I think they taste great cold. At home, I often serve these treats, cut into quarters and arranged on a pretty plate with a final garnish of sprinkled confectioners sugar and topped with a bit of curled lemon zest. I have also topped them with fresh raspberries and even little miniature flowers like violets. They are just so dainty and adorable and conjure up images of tea at the Plaza Hote
