Lemon bars

Serves: +8
  • Wheat flour 200 g
  • Coconut flakes 60 g
  • Sugar 250 g
  • Cane sugar 40 g
  • Butter 140 g
  • Milk 1 tablespoon
  • Lemon 3.5 pieces
  • Egg 3 pieces
Per serving
Calories: 450 kcal
Proteins: 6.8 g
Fats: 22.2 g
Carbohydrates: 57.9 g
60 minsPrint
  • Lemon bars
    Remove the zest from three lemons with a fine grater, squeeze the juice from the lemons (200 ml is needed for the recipe).
  • Lemon bars
    In a large bowl, combine flour (175 g), coconut, plain sugar (50 g) and cane sugar (40 g), and finely grated zest of half a lemon. Add diced cold butter and grind into crumbs. Add milk and stir again.
  • Lemon bars
    Transfer the dough into a rectangular shape lined with parchment and flatten. Bake for 20-25 minutes in an oven preheated to 200 degrees. Take out the form, reduce the heating of the oven to 180 degrees.
  • Lemon bars
    Beat eggs with lemon juice until fluffy and pale. Separately in a large bowl, mix the remaining sugar (200 g) and flour (25 g), add the zest of three lemons. Pour the egg mixture to the dry ingredients through a sieve and mix thoroughly with a whisk.
  • Lemon bars
    Pour the resulting mass over the baked crust, return the mold to the oven for another 15–20 minutes, so that the lemon cream becomes dense.
  • Lemon bars
    Cool the pie in a baking dish, sprinkle with the remaining coconut chips. Cut into cubes 4 cm wide.
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