Cookie Crust

I decided to make a last minute batch of Magic Cookie Bars for tonight's David Bowie alternative liturgy at Trinity Episcopal Cathedral but didn't have graham crackers for the crust and didn't feel like running out to the store.

So I improvised and substituted a sweet crust recipe that I use for making tarts and it worked just fine. The only difference was that I knew that the crust would require a bit more baking time than a graham cracker one so I pre-baked the crust for 10 minutes in a 350 degree oven before adding the cookie bar toppings and baking according to the Magic Cookie Bar recipe.

This simple cookie crust would also be great for cheesecakes, cream pies, really any recipe that calls for a graham cracker crust. If you want to use it in a recipe that calls for an already baked graham cracker crust, bake the cookie crust in a 350-degree oven for 25 to 30 minutes or until done and golden brown.

Here's the recipe:

Cookie Crust
(enough for the bottom of a 9x13 baking pan or a 10-inch tart pan)

2 cups flour
1/2 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup unsalted butter, softened

Beat the butter, sugar, salt and vanilla until light and fluffy. Add the flour and mix just until a dough forms.

Mix just until a dough forms.

Press this dough evenly into the baking pan or tart shell and pre-bake for 10 minutes in a 350-degree oven before adding fillings or topping and baking according to your recipe instructions.

I pressed the dough into a 9x13 baking pan that I lined with parchment.

After pre-baking the crust, I topped it with condensed milk, coconut, chocolate and walnuts for the Magic Cookie Bars.

I lined the baking pan with parchment so that the whole thing lifted out which made cutting the bars a breeze.

Bars ready to be served at tonight's David Bowie alternative liturgy.

Frozen Lemon Squares

Frozen Lemon Squares are the thing to make when you want to serve a dessert that's homemade and out of the ordinary yet easy.

The dessert can be made days in advance and left in the freezer until you are ready to serve. Just be sure to let it set for at least 10 minutes at room temperature before cutting and serving. It's even better if you bake the dessert in a parchment-lined pan and extend the parchment paper over two of the sides so that you can lift it completely out of the pan to slice.

This parchment recommendation comes from experience — I had a tough time slicing through the crust using just the tip of a knife.

If you want to get a little fancy, a spoonful of lightly sweetened fresh berries is a nice addition.

Here's how to make this tart and sweet treat that's sure to please:

Frozen Lemon Squares
(serves 6 to 9)

Crust:
3/4 cup unsalted butter, softened
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1/3 cup confectioners sugar
1 1/2 cup flour

Preheat oven to 350 degrees. Set aside a 9-inch square pan. It's helpful to also line the pan with parchment paper that extends over two of the sides so that you can lift the dessert right out of the pan after baking and freezing.

In a large bowl cream together the butter, salt, sugar and vanilla until light and fluffy. Add the flour and mix just until combined and a soft dough forms.

Press the dough evenly into the bottom of the pan and bake for 15 minutes. In the meantime, prepare the filling.

Add the dough to the pan.

Press the dough evenly on the bottom and bake at 350 degrees for 15 minutes.

Filling:
1 (14-ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice from concentrate
drop of yellow food coloring (optional)

Reduce oven temperature to 325 degrees. Mix together all of the filling ingredients until thoroughly combined and smooth. Pour evenly over the pre-baked crust and bake for 30 minutes. Let cool completely at room temperature before assembling and freezing.

Mix together all of the filling ingredients.

Have your pre-baked crust ready.

Pour the filling over the crust and bake at 325 degrees for 30 minutes.

Let the dessert cool completely at room temperature before adding the whipped cream layer and freezing.

To Assemble:
3 cups lightly sweetened whipped cream

When the dessert is completely cool, spread the whipped cream evenly over the top of the lemon layer. Cover with plastic wrap and freeze for 4 to 6 hours or until firm. Keep the dessert in the freezer until you are ready to serve. Let stand at room temperature before slicing.

When the dessert has cooled at room temperature, top with the whipped cream, cover with plastic wrap and freeze for 4 to 6 hours or until firm.