Lemon Bar Cakes

Votes: 20

Photo of the dish: Stephanie Foley

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 cakes

Lemon Bar Cakes - A Detailed Recipe.

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:

For the cake:

Vegetable oil, for greasing the pan
180 g butter, room temperature
2 cups premium wheat flour
1/4 cup light brown sugar
1/2 cup powdered sugar, plus more for sprinkling
1/4 teaspoon fine salt

For the filling:

4 large eggs and 2 egg yolks
2 cups granulated sugar
1/3 cup wheat flour, sifted
1 teaspoon finely grated lemon zest
1 cup freshly squeezed lemon juice (about 8 lemons)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, brown sugar, powdered sugar, eggs, lemon zest, lemon juice, lemon

Cooking the dish according to the recipe:

To prepare the crust: Preheat the oven to 180°C. Grease a 23 x 33 cm baking pan with vegetable oil and line it with foil, leaving a 5 cm overhang on all sides; grease the foil with oil.
Combine the butter, flour, both sugars, and salt in a food processor. Pour the batter into the prepared pan and smooth it out evenly. Bake until golden brown, about 25 minutes.

Meanwhile, prepare the filling: beat the eggs, yolks, and sugar with a mixer. Add the flour, lemon zest, and juice and mix until smooth. Remove the crust from the oven and reduce the temperature to 150°C. Pour the filling onto the crust and continue baking until set, 30-35 minutes.
Remove the cakes from the oven and cool completely for 2 hours. Then remove from the pan and cut into bars. Sprinkle with powdered sugar.

Categories:

recipe / Desserts / Cakes / Food Network - recipes / French cuisine

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