“Nick Malgieri, Cookies Unlimited; for mom”
1hr 25mins
24 squares

Ingredients Nutrition


  1. Butter and line a 13 x 9 inch baking pan with buttered parchment or foil.
  2. Position oven rack in middle of oven; preheat to 350°.
  3. In a standing mixer with paddle attachment, beat the butter on medium speed.
  4. Beat in powdered sugar and vanilla; continue beating a minute or two, until light.
  5. Decrease speed and beat in the flour.
  6. Spread the dough over the bottom of prepared pan, using a small offset spatula or the back of a spoon to smooth it.
  7. Bake the base for about 20-25 minutes, until golden and baked through.
  8. While the base is baking, prepare the topping; be careful not to overmix the topping, or it will have a coarse textured foam on the top when baked.
  9. In a big bowl, whisk the eggs just to break them up.
  10. Whisk in the sugar, then the lemon juice and zest.
  11. As soon as the base is baked, remove it from the oven and pour on the topping.
  12. Immediately return pan to oven and keep baking another 25-30 minutes, or until the topping is set and firm.
  13. Cool on a rack until completely cooled.
  14. To cut, use the paper to transfer it to a cutting board and slide a long knife or spatula until it to loosen the paper or foil, then pull away.
  15. Trim the edges, use a ruler to mark, then cut into 2-inch squares.
  16. Dust with powdered sugar before serving.

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