Lemon bars
Votes: 5
Time: 1 hour 35 minutes
Complexity: easily
Quantity: 20 tiles
Complexity: easily
Quantity: 20 tiles
American Lemon Bars are so named because they are most often cut into rectangular bars. However, you can also cut them into triangles or squares. This doesn't affect their amazing taste. After all, Lemon Bars are a delicious two-layer cake. The first layer is a melt-in-your-mouth shortbread crust, and the second, top layer, is a thick lemon filling with a delicate, slightly creamy, and sticky texture that makes you crave it. These cakes, with their rich citrus flavor, will lift even the most gloomy mood.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 220 g of butter at room temperature
- 0.5 cup granulated sugar
- 2 cups premium flour
- 1/8 tsp salt
Filling
- 6 large eggs at room temperature
- 3 cups granulated sugar
- 2 tbsp. l. grated lemon zest (4 - 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup premium flour
- Powdered sugar, for dusting
We recommend
Recipes with similar ingredients: premium flour, lemon juice, eggs
Cooking the dish according to the recipe:
- Cake.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Combine the flour and salt and, reducing the mixer speed to low, pour into the butter until just combined. Turn the dough out onto a well-floured board and form it into a ball. Using floured hands, flatten the dough and press it into the bottom of a 22 x 32 x 5 cm (9.5 x 13.5 x 2 in) baking pan, creating a 1/2 in (1 cm) border around the sides of the pan. Refrigerate. - Preheat oven to 350°F (175°C). Bake for 15-20 minutes, until golden brown. Cool on a wire rack. Leave the oven on.
- Filling.
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Spread on the crust and bake for 30-35 minutes, until the filling is set. Cool to room temperature. - Cut the pie into triangles and sprinkle with powdered sugar.
Categories:
recipe / Desserts / Cookie / Cakes / American cuisine / Ina Garten / The Barefoot Countess
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