Lemon bar

Votes: 2

Time: 1 hour.
Complexity: easily
Quantity: 15 tiles

These delicious shortbread cookies are topped with a soft lemon curd. They're baked whole and then cut into squares. Bake the shortbread crust separately, pour the prepared lemon curd over it, and continue baking until the curd has set. Cut the cookies into squares only when they're completely cool to prevent the filling from spreading and retaining its shape. These lemon squares are so delicious, with a vibrant, tart-sweet citrus flavor and a wonderful texture, you'll want to make them again and again. Especially since the recipe is so simple and quick.

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.

Ingredients for the recipe:

Cake

220 g of butter at room temperature
2 cups premium flour
0.5 cup powdered sugar + extra for sprinkling

Filling

4 large eggs
5 tablespoons freshly squeezed lemon juice (from about 2 large lemons)
2 tablespoons grated lemon zest
2 cups granulated sugar
1 tbsp flour
1 teaspoon baking powder
0.5 tsp salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, lemon juice, eggs

Cooking the dish according to the recipe:

Preheat the oven to 350°F (175°C). Melt the butter in a medium saucepan. In a bowl, combine the flour and powdered sugar and add the melted butter, kneading the dough. Press the dough into the bottom of a 22x32x5 cm (9.5x13.5x2 in) springform pan and press firmly into place. Bake for 25 minutes.
While the crust is baking, beat the eggs, lemon juice, and zest with a mixer until smooth. Add the granulated sugar, flour, baking powder, and salt and beat until smooth. Pour the mixture over the baked crust. Bake for another 20 minutes.