Lemon-Strawberry Squares

Here is our recipe of the week for May 21-27, 2008:

Written by Chef Red Hawk from www.deafchefatlarge.com
adapted a recipe from Fruit Cookbook by Nicole Routhier.

1 cup plus 3 Tbsp unbleached all-purpose flour
1/3 cup confectioners' sugar ( powdered sugar), plus extra for dusting
8 Tbsp or 1 stick unsalted butter, cut into small pieces, well chilled
2 Tbsp sour cream
1/2 tsp vanilla extract
1/2 cup granulated sugar
1/4 tsp salt
1/2 cup milk
3 large egg yolks
1/4 cup fresh lemon juice
Grated zest of 1 lemon
3/4 cup sliced fresh strawberries

1. Adjust an oven rack to the lowest shelf and preheat the oven to 350 F.

2. Place 1 cup of the flour, the powdered sugar, and butter in a food processor. Pulse until the mixture resembles coarse meal. Add the sour cream and vanilla extract. Process briefly, 2 to 3 seconds, or until the dough is just moistened.

3. Transfer the dough to a lightly floured surface, and press it together to form a rough square. Press the block of dough evenly into the bottom and 1/2 inch up the sides of a 9-inch square baking pan.

4. Bake the crust until it is golden, about 20 minutes.

5. Mix the granulated sugar, the remaining 3 Tbsp flour, and salt in a small saucepan. Whisk in the milk, egg yolks, lemon juice, and lemon zest.

6. Cook the mixture over medium heat, stirring, until it thickens, 5 to 7 minutes. Remove the pan from the heat, then stir in the strawberries. Place the pan in a large bowl of ice water and stir the custard until it is cool.

7. Spread the cooled custard over the crust. Bake until the custard is set, about 30 minutes.

8. Remove the pan from the oven and let cool on a rack. Dust with confectioner's sugar and cut it into 16 squares.