Usuba
Lemon Filling Bars
Tender shortbread bars with a bright lemon layer. Crispy buttery crust and tangy filling create the perfect contrast. Perfect for tea time and festive occasions.
- Total
- 40 min
- Standard serving
- 287.1 g
Ingredients
Total 7
Instructions
- 1
Step 1
Preheat the oven to 180 degrees. Line a 23x33 cm baking pan with parchment paper so that the paper extends beyond the edges. Grease the parchment paper with oil.
- 2
Step 2
For the cake base, beat the butter and 0.5 cup of sugar in a food processor until pale. Sift 2 cups of flour with salt. Continuing to mix on low speed, add the flour in a thin stream until breadcrumbs form.
- 3
Step 3
Gather the dough with your hands into a ball. Transfer it onto parchment in a mold and press it down carefully into an even layer. Place in the refrigerator for 30 minutes.
- 4
Step 4
Bake the chilled dough for 15–20 minutes until light brown. Remove from the oven and cool for 10 minutes.
- 5
Step 5
For the filling, beat eggs with lemon juice and lemon zest. Mix 1 cup of flour with 2.5 cups of sugar. Add the flour mixture to the egg-lemon mixture and stir until you reach a smooth liquid consistency. Pour the lemon layer onto the cooled cake base.
- 6
Step 6
Bake for 30–35 minutes. Remove the pan from the oven and let it cool completely.
- 7
Step 7
After the cake has completely cooled, remove it from the mold, cut it into squares and sprinkle with powdered sugar.
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