Friable, buttery, with a delicious lemon cream: lemon bars are the cookies you don't expect. The recipe for these cookies is simple, but the result is more like a pastry product than just a cookie. I assure you that the lemon bars will appeal to everyone. The dough is a sablè shortbread whipped without eggs, made with butter (so much butter, but they're cookies that come from northern Europe), flour, potato starch and icing sugar. Extremely crumbly and light. I'm the 'luxury' alternative’ AI SOFT BISCUITS WITH RICOTTA AND LEMON, who are butter-free instead.
The cream, without cooking, is based on zest and lemon juice, that you can replace with zest and orange juice or tangerines. The dessert is made in the pan and, After cooking, you have to cut it into bars or tiles. These cookies are stored for a long time when closed in a tin and stored in a cool, dry place. They are perfect for breakfast, for a snack, at the end of the meal with the coffees.
They have that buttery taste typical of Northern European cookies, of scottish shortbread (as the CHRISTMAS SHORTBREAD) and Germans. Is, on the subject of cookies, take look at my 18 EASY COOKIE RECIPES FOR BREAKFAST. If you want to amaze your guests, offer them a tray of mixed cookies: Do not worry, you can make 12 types with a single dough following my RECIPE and this VIDEO RECIPE. And now I wish you good day.
Doses for about 30 bars
FOR THE DOUGH:
250 grams of flour 00
200 grams of butter
50 grams of potato starch
90 grams of icing sugar
the grated zest of 3 organic lemons
3 whole eggs
180 grams of caster sugar
50 grams of sifted flour
a satin teaspoon of yeast for sweets
(ii) juice of a lemon
icing sugar to decorate cookies, to taste
Preheat the oven at 180 degrees. Lemon bars are prepared in two stages: first the base and then the cream. These are simple cookies to make, with an eggless whipped shortbread and a cream without cooking.
For the base: whip the icing sugar in a bowl with the soft butter, until you get a frothy and light cream. Add the flour and potato starch sifted together, incorporate them into the dough until a homogeneous and soft mixture is obtained. Butter and flour a 33x23 size baking tray (about) and spread the dough with the help of a spatula. To get a uniform layer, you can cover the dough with food film and level the dough with a spatula or with the back of a spoon. When you have spread the dough evenly, nibble the surface with a fork and refrigerate in the refrigerator for at least 30 minutes.
Cook the base of the lemon bars for 15-20 minutes or until golden brown, then remove from oven and allow to cool. Do not turn the oven. While the base of the lemon biscuits cools, prepare the cream.
For cream: whip the sugar and eggs in a bowl until you get a creamy mixture. Add the grated lemon rind, the flour and yeast sifted mixing with a spatula and finally the lemon juice. Mix well and pour the mixture on the biscuit base. Bake for 15 minutes or until the cream has firmed. Remove from oven and allow to cool. when the sweet will be cold, cut it into strips or tiles, so you get bars the size you want. Sprinkle lemon bars with icing sugar. Bon appétit!
Lemon bars are stored for a long time in a tin container and in a cool, dry place. You can also use oranges or tangerines to flavor the cream differently, or follow the same process and add cocoa powder and little milk instead of zest and lemon juice to get a chocolate cream.