Lemon Squares

It's my turn to bring, what we call "fika", or cookies/cakes to be had with coffee or tea, to work this week. We all takes turns bringing it on Fridays, and it's quite a nice tradition.

I've made raspberry macarons, but since they are the same as I made recently, I won't bother writing up the same thing again. Just follow the link, or scroll down, if you're interested. Macarons are quite small and delicate though, so I wanted to bring something else as well. The choice fell on lemon squares, which I've never made before, but they sounded delicious, and as it turns out, they are.

Lemon Squares

Ingredients (16 pieces)
100g Butter
3/4 dl Powdered sugar
2 dl + ½ dl Flour
3 Eggs
2 1/4 dl Caster sugar
1 lemon
White chocolate (optional)

Ingredients

Butter and crumb a square baking dish (I used one that was about 21x21 cm, but slightly larger or smaller should not make a huge difference).

Put the room temperature butter, powdered sugar, and 2 dl of the flour into a large bowl. Beat with an electric whisk until it comes together. Make sure that the bowl is large, and preferable put a towel over the top, since this is a very dry dough before it starts to stick and you will just end up covered in flour otherwise. Don't worry, while it will seem very dry at first, when it's done it will be light, soft and malleable.

Press the dough out evenly in the oven dish, and bake for about 15 minutes at 175°C. When it's done it will have a very, very light golden tinge to it.

Grate the rind of of the lemon, and squeeze out the juice. Whisk the eggs, lemon rind, lemon juice, caster sugar, and the last ½ dl of flour together.

Once the dough is done baking, pour the filling into the dish and bake for a further 20 minutes.

When it's done baking, take it out and allow to cool. Once cool, cut into pieces and sprinkle with grated white chocolate.

Buttered & breaded

Dough

Lined

Filling

A tinge of gold

Done