MEMORIES: My Caribbean Lemon Squares, or Shall I say “My Lemon Wedges”

Lemon Squares are a tangy popular dessert and cut, of course, as they name implies, in squares. The recipes use simple ingredients, primarily lemon juice. Since I like to twist some of my recipes, I decided to give mine a Caribbean flavor by adding coconut rum and I also changed the crust by adding non-traditional flavors that will make this recipe uniquely yummy and to die for, smile. L’Tanya, you will love them! Mathew, thanks for the cover photo!
 
Approximate Prep and Cooking Time: One Hour with prep and cooling time.
Approximate Cost: $5.48 or .91 cents per serving
Difficulty Level:      Easy    X Intermediate   __ Advanced
Servings: 6
 
Ingredients
 
The Crust (A.) ($2.60)
1 stick of unsalted butter (cold) (.70)
1/4 cup of cornstarch (.45)
3/4 cup all-purpose flour (.75)
¼ tsp. ground cinnamon (.15)
¼ tsp. of fresh ground nutmeg (.15)
1/2 cup Confectioner’s sugar (.40)
Pinch of salt

The Lemon Curd (B.) ($2.88)
3 large eggs (at room temperature) (.48)
4 tbsp. Lemon juice ($1.00)
1 tbsp. Malibu Caribbean Rum (.50)
3 tbsp. All-purpose flour (.25)
1 tbsp. Lemon zest (.15)
1 1/4 cup granulated white or brown sugar (.50)

Directions for the Crust:
Preheat your oven to 350 degrees. Butter a 9’-round-pan, preferably the one you can remove the bottom, or cover with parchment paper enough to overhang to make it easy to remove the tart from the mold when done.
 
In a food processor with the blade attachment add all the dry ingredients listed under A. Mix well.
 
Add the butter and process until the mixture looks like small peas for about 10-15 seconds.

Transfer the mixture to your parchment paper prepared round pan and press firmly just like you would when making cheesecake crust. Refrigerate for about 10 minutes, then bake for about 20 minutes, depending on your oven. Check for golden color without opening the oven.

Directions for the Lemon Curd:
While the crust bakes, prepare the curd by adding to a midsize bowl all the ingredients listed under B. Mix well. Set aside.
 
When the crust is done stir the curd a bit again and pour over the crust, (it makes no difference if the crust is hot or cool down, though I always let it cool a bit) put it back in the oven and bake for about 25-30 minutes. The curd must be firm before removing it from oven.
 
Remove from oven and let it cool completely, then cover the pan and refrigerate until is cold enough to cut.

Do not garnish until time to serve the wedges, then sprinkle with powdered sugar and few berries on top and side.

Hack: You can make it a day in advanced and then slice and garnish at serving time.