Lemon Bars
8 servings
60 minutes
Lemon bars are an elegant treat of British cuisine that captivates from the first bite. Their roots trace back to traditional lemon desserts popular in England for centuries. The delicate coconut-infused dough creates a fragile base, while the airy lemon cream fills the dessert with vibrant tartness and soft sweetness. The combination of citrus freshness with the slight oiliness of the crust makes the bars perfect for both morning tea and an exquisite dessert table. A toasted layer of coconut adds texture, while the cold cream enhances the flavor contrast. These bars are not just a treat but a small journey into the world of refined British sweets, where the balance of tartness and sweetness plays a key role.
1
Grate the zest of three lemons with a fine grater and squeeze the juice from the lemons (200 ml needed for the recipe).
- Lemon: 3.5 pieces
2
In a large bowl, mix flour (175 g), coconut flakes, regular sugar (50 g), and brown sugar (40 g) with the grated zest of half a lemon. Add diced cold butter and rub into crumbs. Add milk and mix again.
- Wheat flour: 200 g
- Desiccated coconut: 60 g
- Sugar: 250 g
- Cane sugar: 40 g
- Lemon: 3.5 pieces
- Butter: 140 g
- Milk: 1 tablespoon
3
Transfer the dough to a rectangular pan lined with parchment and smooth it out. Bake for 20-25 minutes in a preheated oven at 200 degrees. Remove the pan and reduce the oven temperature to 180 degrees.
4
Beat the eggs with lemon juice into a fluffy pale mass. In a separate large bowl, mix the remaining sugar (200 g) and flour (25 g), adding the zest of three lemons. Sift the egg mixture into the dry ingredients and mix thoroughly with a whisk.
- Chicken egg: 3 pieces
- Lemon: 3.5 pieces
- Sugar: 250 g
- Wheat flour: 200 g
- Lemon: 3.5 pieces
5
Pour the resulting mass over the baked crust, return the mold to the oven for another 15-20 minutes to let the lemon cream set.
6
Cool the pie in the mold, sprinkle with the remaining coconut flakes. Cut into strips 4 cm wide.
- Desiccated coconut: 60 g
