Lemon bars
4 servings
60 minutes
Lemon bars are a refined dessert of European cuisine, combining a crispy shortbread crust with a delicate, velvety lemon filling. Their origin is linked to pastry chefs' love for balancing flavors—the sweetness of sugar and the tartness of fresh lemon. Lemon bars captivate with their freshness and lightness, creating a feeling of a sunny day even in gloomy weather. The rich aroma of zest makes this dessert a true gastronomic poem. They are served cut into neat squares, lightly dusted with powdered sugar. They pair perfectly with a cup of tea or coffee, adding a touch of sophistication to any tea party. Lemon bars are a celebration of flavor that can enhance any gathering and provide a moment of enjoyment.
1
Cut each lemon in half and squeeze the juice. We will need it later.
- Lemon juice: 90 ml
2
Zest 1.5 lemons (3 halves) removing all excess.
- Lemon zest: 0.5 piece
3
Chop in a blender.
4
Blend butter, flour, sugar, and salt into crumbs, then add 2/3 of the zest.
- Butter: 100 g
- Wheat flour: 1 tablespoon
- Sugar: 1 glass
- Salt: 0.5 teaspoon
5
Place the dough in a form lined with baking paper and press it down.
6
Bake for 15-20 minutes at 180 degrees.
7
Beat the filling with eggs a little.
- Chicken egg: 3 pieces
8
Add lemon juice, sugar, and zest to them. Whip a little more.
- Lemon juice: 90 ml
- Sugar: 1 glass
- Lemon zest: 0.5 piece
9
Put a heaping tablespoon of flour and mix well.
- Wheat flour: 1 tablespoon
10
Pour the filling over the dough and bake for another 30-40 minutes until the filling holds its shape.
11
Cool the pastries in the mold for 15 minutes and cut into squares.
12
Sprinkle with powdered sugar.
- Powdered sugar: 1 tablespoon