This dessert is baked in the form of a large pie with an amazing tender stuffing on soft shortbread cake and then chopped into small squares (bars) and served. The filling of the bars is prepared with the addition of chopped freeze-dried strawberries and freshly squeezed lemon juice, which gives it a magnificent pink color and a refreshing taste strawberry lemonade in which the berry sweetness is excellent balances citrus taste. Serve the bars chilled and enjoy their amazing taste and texture. друзьями: 
Time: 3 час. 45 minutes Difficulty: easy Quantity: 24 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 1.5 tbsp. flour
- 165 gr. diced butter, room temperature + optional to lubricate the mold
- 1/3 Art. granulated sugar
- 3 tbsp. l corn starch
- 1/4 tsp fine salt
Filling
- 2 tbsp. freeze-dried strawberries (packing 34 g.)
- 4 large eggs
- 2 large yolks
- 2 and 1/3 Art. granulated sugar
- 1/3 Art. flour
- 3/4 Art. freshly squeezed lemon juice, strained (from 6-7 lemons)
- 55 gr. melted butter
- Powdered sugar, for sprinkling
Recipes with similar ingredients: premium flour, butter creamy, sugar, starch, dried strawberries, eggs, lemon, sugar powder
Recipe preparation:
- Place the grid in the center of the oven and preheat the oven to 175 ° C. Cover the baking dish with a size of 22×32 cm. Foil so that so that its ends hang on all sides of the mold by 5 cm. Lubricate the foil and form 1 of art. l (15 gr.) Butter.
- Korzh. Combine the creamy flour in a food processor butter, corn starch, sugar and salt and knead the dough, approximately 1 minute Put the dough on the bottom of the prepared mold and evenly hold it down. Bake until golden brown on the edges and light golden middle, about 30 minutes. Lay on the grid cool down.
- Reduce oven temperature to 150 ° C. To prepare stuffing, grind sublimated in a food processor bowl Strawberries until powder and set aside. Mix in a medium bowl the size of eggs, yolks, sugar and flour until smooth. Stir in lemon juice, strawberry powder and melted cream butter.
- Put the filling on top of the warm cake and return the form to the oven. Bake until the filling has hardened, about 30-35 minutes.
- Cool the lemon pie on a wire rack for 30 minutes, then put in the refrigerator until it hardens, at least us 1 hour. Lift the dessert out of the mold by pulling the ends of the foil. Remove the foil cut the edges of the cake and cut into 24 squares. Sprinkle sugar powdery and serve.
