The uncompromising lemon flavor of these bars will be truly appreciated. true connoisseurs of this fruit. The dessert is very refreshing. with a bright lemon flavor, crumbly shortbread cake on which lies a gentle filling. Flavored is added to the crust dough lemon zest, lemon juice is stuffed, and the finished dessert garnished with marmalade lemon slices. It’s all citrus madness is cut into small squares and served. To the filling of the bars has acquired the desired texture, be sure to give the dessert brew in the fridge after baking. Share with friends: 
Time: 3 hours. 45 minutes Difficulty: easy Quantity: 24 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 170 gr butter, room temperature + 1 tbsp. l for lubrication mold
- 1 tbsp. l finely grated lemon peel + 1 tbsp. freshly squeezed strained lemon juice (approximately 8 lemons)
- 2 tbsp. granulated sugar
- 2 tbsp. premium sifted flour
- 3 tbsp. l corn starch
- 1/4 tsp fine salt
- 4 large eggs + 2 yolks
- Powdered sugar, for sprinkling
- 8 candied marmalade lemon slices, cut into 3 parts
Recipes with similar ingredients: butter, lemon, sugar, premium flour, starch, eggs, icing sugar, marmalade
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.
- To make a cake, grind the zest in a food processor with 1/3 Art. sugar until sugar turns yellow and sandy, 1-2 minutes. Add 1.5 tbsp. flour, butter, corn starch and salt and knead the dough for about 1 minute. Put the dough on the bottom prepared form and press evenly. Bake until golden crusts along the edges and a light golden middle, about 30 minutes. Set aside to cool.
- Reduce oven temperature to 150 ° C. To prepare stuffing, beat eggs and yolks in a bowl with the remaining 1 and 2/3 tbsp. sugar and the remaining 0.5 tbsp. flour until smooth. Stir in 1 tbsp. lemon juice.
- Put the filling on top of the warm cake and return the form to the oven. Bake until the filling has hardened, about 30 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 and cut into 24 squares. Sprinkle with powdered sugar. Decorate each square with marmalade lemon slice and serve.
