Pink Lemon Squares

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Defrost the strawberries. Put 75 g cold butter with icing sugar, salt, 2 tablespoons of cold water and flour in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a tightly closing, square springform pan (24 x 24 cm). Pour in the dough and press it with your hands to a flat bottom. Chill for about 30 minutes and prick the base several times with a fork. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes

2. 2

   Halve and squeeze the lemons (300 ml lemon juice). Puree the strawberries with some lemon juice. Boil lemon-strawberry puree with sugar, 75 g butter and lemon juice. Stir starch and 7 tbsp. water until smooth, thicken puree with it, simmer for about 1 minute while stirring. Remove from the stove. Mix egg yolks and 2 tbsp. hot cream, then stir into the remaining cream. Pour the cream into the tin and bake again at the same temperature for about 20 minutes

3. 3

   Take out, let it cool down, remove the edge of the tin, cut the cake into approx. 64 squares (approx. 3 x 3 cm). Dust with icing sugar

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
60 kcal

CARBS
9 g

FATS
3 g

PROTEINS
1 g