Lemon Cookie Squares

Last Sunday after our ritual brunch at “Le Pain Quotidien”, my friend Claudio and myself went for a lovely walk to the Alfred Bertrand Park in Geneva.

Claudio was telling me about the bake sale that took place few weeks ago at his work (my former work) to raise funds for breast cancer. Bake sales at my former work are just sunning. The decoration and props are amazing, making the treats look even more beautiful. What to expect from one the best fashion companies in the world?!!

I started to think about bake sales and how “sweet “ they are. I love the tables full of treats, very nicely displayed, with cute packaging. Nothing like homemade baking to indulge yourself! And they are always to raise money for a good reason!!

At all the bake sales you can find the classic: chocolate chips cookies, raspberry muffins, vanilla cupcakes …. But there is one thing that you will always see: Lemon cookie squares.

Lemon squares are EASY to bake and very tasty. This is the reason, in my humble opinion, that a bake sale is not a real bake sale if they don´t have lemon squares ;-)

I hope you like them!

Serves two dozen 5cm squares

FOR THE CRUST

1 3/4 cups all-purpose flour

200gr unsalted butter, frozen

3/4 cup confectioner's sugar, plus more for dusting

3/4 teaspoon salt

FOR THE FILLING

4 large eggs, lightly beaten

1/4 cup whole milk

3 tablespoons all-purpose flour

1 1/3 cups granulated sugar

3/4 cup freshly squeezed lemon juice (about 4 lemons)

1/4 teaspoon salt

Directions

Preheat oven to 180º. Butter a 20-by-30-cm (aprox) glass baking dish; line dish with waxed paper.

To make the crust grate butter on a cheese grater with large holes. In a separate large bowl, whisk together flour, confectioners' sugar, and salt. Add butter; stir with a wooden spoon until combined and mixture looks crumbly.

Transfer mixture to baking dish; press evenly onto bottom with your hands. Chill crust in freezer 15 minutes. Bake until slightly golden, 16 to 18 minutes.

Meanwhile, make filling: In bowl whisk together eggs, sugar, flour, and salt until smooth. Stir in lemon juice and milk.

Remove crust from the oven and pour filling mixture over hot crust. Reduce oven temperature to 160º and bake until filling is set and edges are slightly golden brown, about 18 minutes.

Remove dish from the oven. Let cool completely on a wire rack.

Grip paper; lift out dessert, and set on cutting board. With a sieve, dust with confectioners' sugar. Cut into squares.