Do you love lemon cake?
Then these lemon bars are made for you, because they are lemony and sweet at the same time - a dream for those with a sweet tooth.
You may not be familiar with
lemon bars
, but if you like lemon cakes and other fruity pastries, this American sweet is a must-have.
The delicious
lemon
wedges
consist of a crispy shortcrust pastry base, reminiscent of short bread, and a refreshing lemon cream.
You can top it off with powdered sugar or a glaze, as you wish.
Even beginners can make these pastries, but the result is guaranteed to impress guests and is a great change from the usual suspects on the coffee table.
Thanks to the fresh citrus note, the lemon bars taste particularly good in summer.
Tip for hobby bakers:
From now on, always use this secret ingredient.
Lemon Bars: You need these ingredients for the lemon bars
Preparation time: approx. 20 minutes |
Baking time: approx. 45 minutes
Quantity: 12 servings
For the dough:
150 g of flour
1 pinch of salt - read here whether you always use the wrong dose
2 tbsp fine sugar or powdered sugar
125 g cold butter plus a little more to grease the pan
For the lemon cream:
180 g of sugar
40 grams of flour
3 eggs (size M)
1 egg yolk
1 tbsp lemon peel zest - it's very easy
Juice of 3 lemons (about 180 ml)
Further baking :
Lemon bomb: Juicy lemon cake drizzled with extra lemon.
Recipe for lemon bars: bake juicy lemon wedges
For the dough
, first mix the flour, salt and sugar in a bowl.
Add the cold butter in pieces and knead the ingredients briefly (!) With your hands to form a dough.
Grease a square baking pan (22 cm) with butter.
Press the dough flat into the baking pan and prick it several times with a fork.
This prevents the dough from forming bubbles when baking.
Bake the base in a preheated oven at 180 ° C fan oven or 160 ° C top / bottom heat for about 20 minutes so that the edge of the dough browns slightly.
For the lemon
cream, mix the sugar and flour in a bowl.
In a separate bowl, stir together the eggs, egg yolks, lemon zest and lemon juice.
Then use a whisk to stir the sugar-flour mixture into the lemon mixture.
Spread the lemon cream on the pre-baked base and bake the lemon bars in the oven for another 20-25 minutes.
The cream should only set, do not leave it in the oven for too long!
To check whether they are ready, bump the side of the baking pan lightly: when the cream no longer wobbles, the lemon wedges are ready.
Let the lemon bars cool down.
If you like, you can then sprinkle them with powdered sugar or decorate them with icing.
Cut small squares out of the large pastries and keep the lemon bars in the refrigerator, they taste even more refreshing when cool.
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This is how the cake becomes colorful
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