Past Life, with Lemon Squares

 

Just back from a reunion from my previous life. Before becoming the baking queen I am today, I toiled day and night in the fantastic world of advertising. Seems glamourous, at least on TV. And yes, many fun,  exhausting, creative days, coupled with late night paperwork, estimates, re-designs and client smoozing . Hard to believe I was that young, and eager;  armed with a fresh BS in Marketing , full skirts and fairly big hair ( this was the late 80's). I'm never really sure I was very good being an account executive. I always had the dream of my own bakery on the back burner.

At the reunion I realized that yes, maybe I was ok at this job and all the skills it taught me; follow-up, accountability, attention to detail ( and how to make a great margarita), have stayed with me through my career as a business owner. Best of all, life long friendships forged .

Although I was the aspiring baker,  Fran baked her Famous Lemon Squares and made them often,  generously treating the troops to a little something sweet. . I had almost forgotten about them .  I just  baked a batch, and I'll raise a bar and and toast to Jack, John, Audrey, Amanda, Laura, Paul , Penny, Pat , Gene, Fran , Priscilla  and all (even Stew) for helping to show me the way, deliciously.

Thanks Donna, for remembering the lemon squares, and for Fran's recipe.

Fran's Lemon Squares

Crust

2 cups flour

1/2 cup confectioners sugar

1 cup ( 2 sticks) cold unsalted butter, cut into tablespoon-size pieces

pinch of salt

Topping:

4 eggs

2 cups sugar

1/4 cup flour

1/2 cup fresh lemon juice ( about 3 lemons)

grated rind of 3 lemons

1/2 teaspoon baking powder

Directions:

Preheat oven to 350F.

Make crust. In a food processor, combine flour, confectioners sugar and salt. Pulse until blended. Add butter and pulse to make a smooth dough. Press dough evenly into the bottom of a greased 13 x 9" baking pan. Bake 20 to 25 minutes or until lightly browned.

Make topping: With an electric mixer, beat eggs, sugar, lemon juice, lemon rind, flour and baking powder. Pour over baked crust. Return to oven and bake 20 to 25 minutes or until center stops shaking.

Remove from oven. Place pan on a wire cooling rack. Cool completely. Dust with confectioners sugar and cut into bars.

Refrigerate until serving. Makes 24 to 36, depending how big you like them.