We love lemon and make the most iconic bars with minimal ingredients. Especially now that we find juicy and fragrant lemons everywhere, we can enjoy this wonderful snack without restrictions.
Ingredients
- 1¼ fl. plus 3 tsp. tablespoon (179 g) all-purpose flour
- ¼ cup (28 g) powdered sugar plus a little for sprinkling
- 1¼ tsp. sweet salt
- 7 tsp. tablespoons cold unsalted butter
- Two large egg yolks, divided
- One fl. (200 g) granulated sugar
- 2 tsp. tablespoons lemon zest
- 3 large eggs
- ⅔ fl. fresh lemon juice
- ¼ cup whole milk
Procedure
Place the rack on the middle shelf of the oven and preheat to 180°C. Line our pan (about 20x20 cm) with parchment paper and let it protrude so that we can take out the mixture.
In the mixer, put 1¼ cups of plain flour, ¼ cup of powdered sugar and ¾ tsp. Salt. Add 7 tbsp—tablespoons of frozen unsalted butter and beat. Our mixture will have tiny pieces of butter, but we don't mind. Add one large egg yolk and beat until smooth. Our dough should be relatively dry but not rub when we press it.
Transfer the mixture to the prepared pan and spread it evenly over the entire surface. Bake it until golden brown, about half an hour. As soon as it is ready, let it cool for 5 minutes – no more because it must be hot when we add the lemon mixture.
While the dough is baking, add 1 cup of granulated sugar and two tsp. Of lemon zest in a bowl. Rub the zest with the sugar with our hands until it smells and turns slightly yellow from the lemon juice.
Add three large eggs, one large egg yolk and the remaining 3 tbsp. Of soup a.o.c. and beat gently until they are homogeneous. Add ⅔ cup of fresh lemon juice, ¼ cup of whole milk and the remaining ½ tsp. Salt and stir to combine.
Pour the filling over the slightly cooled crust and gently tap the pan on the counter to pop any air bubbles on the surface. Bake until lemon mixture is set, about 20–25 minutes. We do not let our cream harden completely.
Let the mixture cool, then put it in the fridge for about 4 hours to stabilise.
Once completely cooledd, carefully remove the mixture from the pan, holding the edges of the baking sheet. Cut it on a cutting board into equal-sized pieces and sprinkle with powdered sugar just before serving.
READ MORE: The best melomakarona (Greek Christmas Honey Cookies) in Athens and Thessaloniki!
