Lemon Cakes
9 servings
60 minutes
Lemon pastries are a refined European treat that combines a delicate buttery base with a refreshing lemon filling. The origins of this dessert trace back to the traditions of French and English baking, where citrus notes have always symbolized sophistication. Their taste is a harmony of sweetness and tartness, creating an incredibly refreshing aftertaste. These pastries are perfect for morning tea or afternoon dessert, and their bright, sunny aroma can lift spirits even on a cloudy day. Light, airy, with a fine texture – they will adorn any table setting, highlighting the elegance of European cuisine.
1
First, let's prepare the base for our pastries. Beat 120 grams of softened butter with 120 grams of sugar until white. Add 150 grams of flour and a pinch of salt, and mix everything on low speed until crumbly. Gather the dough into a ball with your hands.
- Butter: 120 g
- Sugar: 270 g
- Wheat flour: 200 g
- Salt: to taste
2
Line a square or rectangular pan with parchment and lightly grease with butter. Place the dough in the pan, spread it evenly, and press it down firmly. My pan was 15x20 cm, and the layer was about 1 cm thick. If your pan is larger, it's better to increase the amount of ingredients. Put the dough in the fridge for 20-30 minutes. Bake the chilled dough in an oven preheated to 180 degrees for 10-15 minutes until golden brown. Once the dough is browned, remove it from the oven and let it cool for 7-10 minutes.
- Butter: 120 g
3
To prepare the filling, grate the zest of one lemon and squeeze the juice. In a deep bowl, beat 2 eggs and 150 grams of sugar thoroughly with a mixer. Whip for at least 5-7 minutes on high speed until the mixture increases in volume and all the sugar dissolves, then add the lemon zest, juice, and 50 grams of flour, mixing everything well to avoid lumps.
- Lemon: 1 piece
- Chicken egg: 2 pieces
- Sugar: 270 g
- Wheat flour: 200 g
4
Pour the filling onto the cooled crust and return it to the oven. Bake for 20-30 minutes, the top layer should brown and set. Remove the finished pastries, let them cool completely, then take them out of the mold and cut. Dust with powdered sugar and serve.