Lemon squares

Base: We start by preparing the base. In a large bowl, we mix the dry ingredients: flour, sugar, and a pinch of salt. Then we add the melted butter and the egg, mixing well with a spatula or by hand until we obtain a crumbly dough. This dough will not be very wet, but it should be sufficiently bound to be shaped. We make sure we have a 20x30 cm tray lined with baking paper. Using our hands, we evenly spread the dough in the tray, pressing down well to create a compact base. It is important not to leave any gaps, so the base bakes evenly. Once we are done, we place the tray in the preheated oven at 180°C and let it bake for 20 minutes. When we take the base out of the oven, we need to be very careful, as it is quite fragile and crispy. I recommend letting it cool completely in the tray before transferring it to a serving plate.

Cheese cream: Meanwhile, we prepare the cheese cream. In another bowl, we add the cream cheese, powdered sugar, and a splash of vanilla. We mix the ingredients at medium speed until we obtain a smooth and homogeneous mixture. If you want a more intense flavor, you can add a little lemon juice. Once the cream is ready, we let it chill in the refrigerator until the base is completely cooled. This will make it firmer and easier to spread.

Lemon cream: In another bowl, we combine the lemon juice, grated lemon zest, and the remaining ingredients needed for the lemon cream. We mix everything at high speed until we obtain a thick cream, which will add a note of freshness and acidity to the dessert.

Assembly: Once the base has completely cooled, it is time to assemble the cake. We start by evenly spreading the cheese cream over the cooled base, using a spatula to distribute it in a thin layer. Then, over the cheese cream, we add the lemon cream, carefully spreading it to avoid mixing the two layers.

After we finish layering the creams, we let the dessert chill in the refrigerator for about an hour, so the flavors can meld and the layers can set. Finally, we cut the dessert into small squares, ensuring that each portion has both cheese cream and lemon cream. Thus, the dessert is ready to be served, offering an explosion of flavors and textures, perfect for any occasion!

 Ingredients: Base: - 370 gr flour - 200 gr margarine - 60 gr sugar Cream cheese: - 250 gr Philadelphia cream cheese - 250 gr sugar - 250 ml liquid cream that you whip afterwards Lemon cream: - 2 packets of lemon pudding (50gr/packet) - 450 ml milk (I used 450, which is 50ml less than the instructions said for a thicker consistency) - 2 tablespoons fresh lemon juice

 Tags:  milk flour cheese sugar margarine lemon vegetarian recipes