Lemon bars

Lemon bars

Based on 25 ratings
L

LAPÂTISSERIE

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

40 min

Resting

15 min

Ingredients

2Servings
lemon (juice and zest)
23⅓ g
butter
40 g
sugar (divided)
tsp
salt
36⅔ g
flour
egg
egg yolk
3⅓ g
starch
confectioner's sugar for serving
MetricImperial

Utensils

bowl, hand mixer with dough hooks, plastic wraps, fine grater, citrus press, whisk, oven, loaf pan, parchment paper, knife, rolling pin

How-To Videos

how-to-zest-citrus-fruits

How to zest citrus fruits

why-kneading-is-so-important

How to knead dough

3-easy-ways-to-juice-a-lemon

3 easy ways to juice a lemon

Nutrition per serving

Cal266
Fat12 g
Protein4 g
Carb35 g
  • Step 1/4

    Add butter, some sugar, and salt to a bowl and start kneading. Add flour and keep kneading until a smooth dough forms. Wrap dough in plastic wrap and let rest in the fridge.
    • 23⅓ g butter
    • 13⅓ g sugar
    • tsp salt
    • 36⅔ g flour
    • bowl
    • hand mixer with dough hooks
    • plastic wraps

    Add butter, some sugar, and salt to a bowl and start kneading. Add flour and keep kneading until a smooth dough forms. Wrap dough in plastic wrap and let rest in the fridge.

  • Step 2/4

    Add whole egg, egg yolk and sugar to a bowl and whisk. Add lemon juice, lemon zest and starch and whisk to combine.
    • egg
    • egg yolk
    • 26⅔ g sugar
    • lemon
    • 3⅓ g starch
    • bowl
    • fine grater
    • citrus press
    • whisk

    Add whole egg, egg yolk and sugar to a bowl and whisk. Add lemon juice, lemon zest and starch and whisk to combine.

  • Step 3/4

    Pre-heat oven to 170°C/340°F. Remove dough from fridge and roll out to a thickness of approx. 5-mm/0.2-in. Transfer dough to the bottom of a parchment-lined loaf pan and trim off any excess. Bake for approx. 15 min.
    • oven
    • loaf pan
    • parchment paper
    • knife
    • rolling pin

    Pre-heat oven to 170°C/340°F. Remove dough from fridge and roll out to a thickness of approx. 5-mm/0.2-in. Transfer dough to the bottom of a parchment-lined loaf pan and trim off any excess. Bake for approx. 15 min.

  • Step 4/4

    Remove loaf pan from the oven and spread filling on top of the baked dough. Bake a second time at 170°C/340°F for approx. 25 min. Remove from the oven and let cool completely. Slice to serve and dust with confectioner’s sugar if desired. Enjoy!
    • confectioner's sugar for serving

    Remove loaf pan from the oven and spread filling on top of the baked dough. Bake a second time at 170°C/340°F for approx. 25 min. Remove from the oven and let cool completely. Slice to serve and dust with confectioner’s sugar if desired. Enjoy!

  • Enjoy your meal!

    Lemon bars

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