Classic Lemon Tiles
12 servings
70 minutes
Classic lemon bars are an exquisite treat of European cuisine, embodying a balance of sweet and sour notes. Their history is rooted in baking traditions where citrus freshness harmonizes with the softness of the dough. The crispy crust made from butter and cane sugar creates the perfect base for a delicate lemon cream rich in the bright acidity of freshly squeezed juice. Baking at low temperatures gives a silky texture, while cooling adds a finishing flavor. Lemon bars are perfect for morning tea, a light dessert after dinner, or a cozy snack in good company. Dusting them with powdered sugar makes them a true centerpiece on the table, offering delight with every bite.
1
Preheat the oven to 180 degrees.
2
Grease a rectangular pan with high edges (approximately 23x33 cm in size) with vegetable oil.
- Vegetable oil: 1 tablespoon
3
Make the crust (bottom layer). Line the pan with foil so that it hangs over the edge by 5 cm. Grease the foil with vegetable oil.
- Vegetable oil: 1 tablespoon
4
Set aside 1 tablespoon of powdered sugar. Place butter, flour (2 cups), 2 types of sugar (cane and powdered sugar), and salt in a food processor and blend for about 1 minute (until the dough comes together).
- Butter: 170 g
- Wheat flour: 2.3 glasss
- Cane sugar: 0.3 glass
- Icing sugar: 0.8 glass
- Salt: pinch
5
Place the prepared dough in the mold, pressing it evenly to the bottom and edges (sides) to make 1.5 cm. Ensure there are no cracks. Put it in the oven and bake for 20-25 minutes until lightly golden.
6
Squeeze juice from 5-8 lemons to get 200 ml. Pure lemon juice is for true lemon lovers, but you can use less lemon juice. If you want it less sour, add water to reach the desired volume.
- Lemon juice: 200 ml
7
In the meantime, make the filling. Whisk the eggs and yolks. Gradually add sugar and flour (1/3 cup), whisking until smooth. Add the zest and juice, and whisk.
- Chicken egg: 4 pieces
- Egg yolk: 2 pieces
- Sugar: 2 glasss
- Wheat flour: 2.3 glasss
- Lemon zest: 1 teaspoon
8
Remove the base (crust) from the oven. Reduce the temperature to 150 degrees. Let the crust cool for 3-5 minutes.
9
Pour in the filling. And return to the oven. Bake until the filling sets, for 30-35 minutes.
10
Remove from the oven. Cool on the stove. Place in the refrigerator for at least 2 hours.
11
After that, remove the lemon tile from the mold by lifting it by the edges of the foil. Discard the foil.
12
Cut into cubes/rectangles. Before serving, sprinkle with powdered sugar.
- Icing sugar: 0.8 glass
