Lizzy's Lemon Bars

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 7-10 Tbsp some + 150 g cold butter
  • 0?$? Organic lemons
  • 175 g Flour
  • 2 TABLESPOONS + 200 g sugar
  • 7-10 Tbsp Salt
  • 4 Eggs (Gr. M)
  • 125 g double cream
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Grease a tightly closing square springform pan (24 x 24 cm). Wash the lemons hot, dry them and grate the peel. Squeeze the lemons and measure 175 ml. Put flour, 2 tablespoons of sugar, 1 pinch of salt, the rind of approx. 1/2 lemon and 150 g butter in pieces in a bowl.

  2. 2

    Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Put it into the springform pan and press it with your hands to a flat bottom. Chill for about 30 minutes.

  3. 3

    In the meantime, preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prick the short pastry several times with a fork. Pre-bake in the hot oven for 20-25 minutes and then allow to cool slightly.

  4. 4

    For the lemon cream, whisk the eggs and 200 g sugar with the whisks of the mixer for about 5 minutes until thick and creamy. Stir in double cream. Stir in 175 ml lemon juice and remaining lemon peel.

  5. 5

    Spread lemon cream on the floor. Bake in a hot oven at the same temperature for another 20-25 minutes.

  6. 6

    Let it cool down. Cut cake into strips and dust with icing sugar.

Nutrition Facts

KCAL
150 kcal
CARBS
15 g
FATS
9 g
PROTEINS
2 g