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photo: Magic Lemon Bars

Magic Lemon Bars

This is the simplest dessert, which is prepared in two parallel approaches. While the first layer is being baked, do the second. Connect together, take another 15 minutes and ready. Categorically suitable for unexpected guests, children sweets-eaters and all lemon-obsessed. The lower layer here is nothing more than a short pastry – to the extent of sweet, friable, very light and tender. Upper one is lemon. Here there are both airiness and a characteristic sour lemon. All together is an amazingly magical dessert. If you characterize it with a pair of words – quickly disappears. And, you know, it causes excitement. The first piece is eaten for research purposes: what is it, how is it, what it looks like. The next two go to find out which of the layers is more liked and why. Then you realize that you like both layers, at that moment another couple disappears. Secretly, if you keep them in the fridge for an hour or two, then you get the best option.

Steps

  • 1. Well, let's prepare the first layer – the sand base. In the mixer bowl, combine the butter of room temperature (115 g) and sugar (115 g), beat well at high speed.
  • 2. Then add 140 g of flour.
  • 3. The dough will start collecting at lumps, here it is not necessary to whip for a long time.
  • 4. Lay out the first layer in the mold. I covered with the parchment, because I have a square one (it is easy here). Try to use square or rectangular ones too. Size is 18x18 cm, if there is bigger one – it is better to double all the ingredients, because it can turn out a little thin. I lined up with a small scrotal, you can do it with a bottom of a small glass or with your hands. The main thing is to evenly distribute everything. My layer was 1 cm thick.

  • 5. Take it to the oven, heated to 180 degrees, for 10-15 minutes. Or rather, as long as the top begins to brown.
  • 6. While the first layer is being baked, prepare the second one, to not waste your time. Rub zest of one lemon, and squeeze out the juice. You need 40 g of juice.
  • 7. In the bowl, combine 2 eggs and 140 g of sugar. Beat at a maximum speed for 5 minutes. Do not be lazy here. Mass should increase in volume in 3 times to become very dense and light.
  • 8. In the finished mass (by the way, check what is going on in our oven), pour all the zest and 30 g of flour. Once again, whisk.

  • 9. Pour the lemon juice and whip for another minute. I want to draw your attention to the fact that, by and large, you can use berry juice, for example from the raspberries (and frozen one as well).
  • 10. Approximately at this time, the first layer will brown. Let it cool slightly down on the grill, literally for 5-7 minutes. And pour the mass of the second layer on top. If you beat up the sugar with the eggs, the mass will be dense, like a good yogurt.
  • 11. Put again in the oven, this time for 15-20 minutes. Check that the top layer should freeze, or rather bake. That is, if you pull the pan, the top will not shake. This means that the dessert is ready, it should not be overdone.
  • 12. Allow the dessert to cool in the mold, gently pull it out by pulling the paper. Cut small blocks of 3x5 cm. Top with powdered sugar through a sieve. Remember, first cut, then sprinkled. Otherwise, you will spoil everything with a knife and it will not be so beautiful.
  • 13. Oh, I am finishing the recipe and salivating from the memories, how delicious was the dessert.


Baking

Ingredients

  • Butter
    115 g
  • Sugar
    255 g
  • Whole wheat flour
    170 g
  • Lemon juice
    40 g
  • Lemon zest
    1 tbsp
  • Egg
    2 pcs

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