Lemon slices – A recipe for sour lemon slices or lemon bars, as they are also called.
Once the lemon slices are baked, they need to be refrigerated for a few hours so the cream can set before they are cut into squares and served. They can be refrigerated for 3-4 days. You can also freeze them. Enjoy!
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Ingredients
Base
65 g sugar
230 g all-purpose flour
Zest of 2 lemons
1 little tsp. salt
200 g butter, cold and cubed
Lemon creme
4 eggs
100 g sugar
1 tsp. vanilla sugar
100 ml lemon juice (about 2 lemons)
Finely grated zest of 2 lemons
30 g all-purpose flour
Extra
Confectioner’s sugar for sprinkling
Approach
Base
Heat the oven to 180 C convection.
Mix the sugar, all-purpose flour, lemon zest, and salt together in a bowl. Add the cubed butter and crumble the butter into the dry ingredients with your hands. The dough should just be crumbly.
Press the dough into a 20×20 cm tin lined with baking paper. Bake the base for about 25 minutes until it has just light brown. Take the base out of the oven and make the lemon creme.
Lemon creme
Turn down the oven to 160 C convection.
Beat the eggs, sugar, and vanilla sugar together briefly in a bowl with a whisk. Add the lemon juice and zest and the all-purpose flour and beat until just evenly combined.
Pour the lemon creme through a sieve onto the baked base and bake the cake for about 10 minutes The lemon creme should only just set, so it should be a little “wobbly” when the cake is taken out of the oven. Put the cake in the fridge for 2–3 hours, after which sprinkle it with confectioner’s sugar and cut it into 16 squares and serve. Enjoy!
