The preparation of these lemon bars does not require long and tedious rolling out the dough. The base needs only to be pressed into shape and bake. It is necessary that the dessert is completely cool before cutting into squares. It is also advisable to cool the cake before filling lemon filling. Square cakes look neat and appetizing, so even suitable for a festive the table. Lemon taste is expressed in moderation and balanced by light сладостью меренги. 
Time: 2 час. Difficulty: Easy Quantity: 24 cakes. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Lemon Tile
- 170 gr butter, room temperature, plus 1 tbsp. l for lubrication
- 2 tbsp. premium sifted flour
- 2 tbsp. Sahara
- 3 tbsp. l corn starch
- 1/4 tsp fine salt
- 4 large eggs
- 2 yolks from large eggs
- 3/4 Art. freshly squeezed lemon juice (from about 6 lemons)
Meringue
- 1/2 tbsp. Sahara
- 1/4 tsp tartar
- A pinch of fine salt
- 4 squirrels from large eggs
Recipes with similar ingredients: premium flour, lemon juice, eggs, tartar, starch
Recipe preparation:
- Place the grate in the center of the oven, which is preheated to 177 ° C. Line glass rectangular baking dish 23 x 33 cm in size with foil. Leave 5 cm. Hang from two parties. Lubricate the foil and form 1 tbsp. l (15 gr.) Creamy oils.
- Cake for lemon cakes: beat 1.5 tbsp. flour, 1/3 Art. sugar, butter, corn starch and salt in the kitchen combine until a dough is formed (approximately 1 minute).
- Tamp the mass evenly to the bottom of the prepared mold. Bake until the cake is golden at the edges and pale golden in the center (approximately 30 minutes). Move to the grate. Reduce temperature in the oven up to 150 ° C.
- Lemon cakes topping: whisk in a bowl until egg uniformity with yolks, 1 2/3 Art. remaining sugar and the remaining 1/2 tbsp. flour. Stir in whisk fast lemon juice.
- Pour the filling onto the warm cake and return to the oven. Bake until the filling is set (approximately 30 minutes). Cool completely on the grill (about 30 minutes).
- In the meantime, engage in meringue: in a large stewpan, bring boil some water. Whisk sugar, tartar, salt and protein in a large bowl that fits comfortably on top of the saucepan, not touching water. Place a bowl over boiling water and continue. beat until the mixture becomes hot to the touch (57 degrees), and sugar will not dissolve (2-3 minutes).
- Remove from heat and beat with an electric mixer on medium speeds until soft peaks form. Increase speed to maximum and continue to whisk until from the meringue steady peaks that can still be formed smudge. Apply meringue to chilled lemon squares while making curls.
- Preheat the oven with the possibility of overheating to the maximum. Put the future lemon cakes inside to make the meringue evenly dried and turned golden brown (about 30 seconds). Alternative: Dry the meringue using a culinary burner. Cut into 24 squares and serve immediately or store in the fridge.
