Lemon Bars
6 servings
40 minutes
Lemon bars are a delicate treat with a crispy base and a tender sweet-and-sour lemon layer. Their history roots back to European baking traditions, where the combination of citrus freshness and sweetness was used to create exquisite desserts. In Russian cuisine, they gained popularity due to their simplicity and rich flavor. The light tartness of lemon juice harmonizes with the sweetness of sugar, creating a perfect balance. These bars are ideal for morning tea or a cozy evening with a cup of aromatic coffee. Their texture—a crispy crust combined with soft, melt-in-your-mouth lemon cream—makes this dessert a true delight for gourmets. They also pair wonderfully with vanilla ice cream or fresh berries, adding extra charm to the treat.
1
Preheat the oven to 180 degrees. Line a 23x33 cm baking dish with parchment paper, allowing the paper to hang over the edges. Grease it with oil.
2
For the crust, beat butter and 0.5 cups of sugar in a mixer until white. Sift 2 cups of flour with salt. While mixing the sugar-butter mixture on low speed, add the flour in a thin stream until crumbly.
- Butter: 225 g
- Sugar: 3 glasss
- Wheat flour: 3 glasss
- Salt: pinch
3
Gather the dough into a ball by hand. Place the dough on a greased parchment sheet in the shape, pressing it down carefully and evenly. Put the dough in the shape in the refrigerator to chill for 30 minutes.
4
Bake the chilled dough in the oven for 15-20 minutes until light brown. Remove from the oven and cool for 10 minutes.
5
For the filling, beat together eggs with lemon juice and lemon zest. Mix 1 cup of flour with 2.5 cups of sugar. Add the flour mixture to the egg-lemon mixture. Mix until a smooth liquid consistency is achieved. Pour the lemon layer over the cooled crust.
- Chicken egg: 6 pieces
- Lemon juice: 0.7 glass
- Lemon zest: 1.5 tablespoon
- Wheat flour: 3 glasss
- Sugar: 3 glasss
6
Bake in the oven for 30–35 minutes. Remove the mold with the finished pastries from the oven and let it cool completely!
7
Only after completely cooling, remove the cake from the mold, cut it into squares, and sprinkle with powdered sugar.
- Sugar: 3 glasss
