I’ve baked so many versions of this classic treat, one recipe in the Sweet Maria’s Cookie Jar Cookbook , and several for Intermezzo Magazine. None compare to Fran’s , and I can’t believe I almost forgot about them! Fran was a freelance copywriter at the ad agency I worked for in my previous life. A former colleague and I chatted at a work reunion many years ago, ( 2013!) re-living all the fun times. The memories of Fran bringing these gems into the office re-surfaced. This is my version of her version. And they are as bright and sweet as Fran.

Re-posting from the Sweet Maria’s blog 9/10/2013

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 glamorous, at least on TV. And yes, many fun, exhausting, creative days, coupled with late night paperwork, estimates, re-designs and client schmoozing . 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.

FRAN’S LEMON SQUARES

Makes 36

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

Preheat oven to 350 F.
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. Remove from oven and let cool.
Make topping: With an electric mixer, beat eggs, sugar, lemon juice, flour. Stir in lemon rind.
Pour over cooled 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.

Fran’s Lemon Squares

Summer Side