Churchill Squares
Brighten up your dessert game with these zesty and indulgent Churchill Squares, a citrus lover’s dream come true. This delightful recipe layers rich, buttery shortbread with a luscious trio-citrus curd made from freshly squeezed lemon, lime, and orange juices, balanced with a hint of zest for vibrant flavor. Topped with a decadent cloud of golden, swirled meringue, these squares are as beautiful to look at as they are to enjoy. Perfect for parties, potlucks, or an afternoon treat, each slice offers a harmonious blend of tangy, sweet, and creamy flavors with a satisfying shortbread crunch. Easy to prepare and utterly unforgettable, Churchill Squares will quickly become a favorite in your dessert rotation!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 2 cups all-purpose flour
- 0.5 cup lemon juice, freshly squeezed
- 0.25 cup lime juice, freshly squeezed
- 0.25 cup orange juice, freshly squeezed
- 1 tablespoon zest of lemon, lime, and orange
- 4 pieces eggs, large
- 3 pieces egg whites, large
- 0.75 cup powdered sugar
- 2 tablespoons cornstarch
- 0.25 teaspoon cream of tartar
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.
In a medium bowl, cream together 1 cup of softened unsalted butter and 0.5 cup granulated sugar until smooth and creamy.
Gradually add 2 cups of all-purpose flour and continue mixing just until the dough comes together.
Press the dough evenly into the prepared baking dish to form the shortbread base. Prick the surface lightly with a fork and bake for 15 minutes or until lightly golden. Set aside to cool.
In a medium saucepan, whisk together 0.5 cup lemon juice, 0.25 cup lime juice, 0.25 cup orange juice, 1 tablespoon of citrus zest, 4 eggs, and 0.75 cup powdered sugar over low heat.
Add 2 tablespoons of cornstarch into the citrus mixture and continue whisking until the mixture thickens, about 5 minutes. Remove from heat and let the curd cool slightly.
Once the shortbread base has cooled, pour the citrus curd over it and spread evenly with an offset spatula. Set the dish aside.
In a clean mixing bowl, combine 3 large egg whites, 0.25 tsp cream of tartar, and 0.25 tsp salt. Beat with an electric mixer on high speed until soft peaks form.
Gradually add 0.75 cup granulated sugar to the meringue while continuing to beat on high speed until stiff peaks form and the mixture is glossy.
Spread the meringue evenly over the citrus curd, swirling the top to create decorative peaks.
Bake the assembled Churchill Squares in the oven at 350°F (175°C) for 15-20 minutes, or until the meringue is lightly golden.
Remove from the oven and allow the squares to cool completely, then refrigerate for at least 1 hour before slicing.
Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.2 g | 276% | |
| Saturated Fat | 127.9 g | 640% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 198.9 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 235 mg | 18% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1187 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
