Lemon Bars (lemon bars)

A delicate cream with a noble lemon bitterness and all this on a thin crumbly basis, a very interesting combination and a winning one! And in the cold, winter period, this is what we need to gather a family for evening tea and treat them to healthy, fragrant and such fortified baked goods!

Ingredients

• butter 165 g
• flour 200 g
• powdered sugar 55 g
• a large pinch of salt
• cream: lemon juice 165 ml
• zest of two large lemons
• sugar 290 g
• flour 47 g
• eggs 4 pcs.
• for serving powdered sugar

Directions

1. For the dough, beat the softened butter with powdered sugar. Add flour sifted with salt and knead the dough. Collect the dough into a lump and distribute evenly into the layer in the form covered with parchment. We take the form with a high side and parchment with a stele with a margin so that it is slightly higher in height than the total thickness of future cakes. To distribute the dough quickly, I cover it with cling film and roll it over with a small rolling pin.
2. Put the baking sheet with the dough in the refrigerator for 30 minutes (or longer if necessary). After that, bake at 180 degrees for 10 minutes until dry, but light. Take a look in your oven.
3. While the dough is baking, we make a cream. For the cream, carefully remove the top yellow layer of the zest, squeeze and filter the juice. Beat eggs lightly with sugar and flour. Then add the zest and juice, mix well again. Pour the cream onto a warm cake (if you pour it over very hot, the yolks will brew) and bake it again until our filling is compacted. Approximately 20 minutes at 160 C. After the oven, the cream will still thicken during the cooling process. If the top begins to darken slightly during baking, cover with foil. Cool completely (I leave it in the refrigerator overnight!) Until the cream hardens and only then cut into squares. Sprinkle with icing sugar. Bon appetit and be healthy!