Lemon bars: Lemon bars

Surely you have heard of lemon bars , lemon slices or the popular Lemon Bars . It is a delicious snack at dessert time, or a treat at a special moment.

It is a very easy recipe to prepare, which has two phases : a somewhat consistent crumb base, to which the creamy and delicious lemon flavored filling is added on top.

It is an ideal recipe to end any meal and leave the best of flavors and sensations: these lemon bars are a sweet that will bring the spring sun whenever you prepare them.

Ingredients

For the crust:

• 1/4 cup cornstarch
• 1/2 cup of sugar
• 1 3/4 cup flour
• 1 cup soft butter

For the lemon filling:

• 3/4 cup lemon juice
• zest of 1 lemon
• 1/4 cup flour
• 5 eggs
• 1 1/2 cups of sugar

*I know that working with cups seems awkward, but the way you get used to working with measuring cups and spoons is as practical as it gets. Look in our section of meters and scales because we have many and the most economical.

Preparation

For the crust:

1. Preheat the oven to 180 °C and line the Le Creuset tray with baking paper (lay out a lengthwise strip and a crosswise one occupying the width and length, it will help you remove them when you're done).
2. In a bowl, mix the flour, cornstarch and sugar. Add the butter and use your hands to integrate everything. Place, distribute and precious the dough at the bottom of the tray (the one from Le Creuset ceramic is great for it).
3. Bake 25 minutes or until golden. Let cool while you make the filling.

For the lemon filling:

1. In a bowl, mix the sugar, flour and lemon zest. Add the eggs and lemon juice and beat until combined.
2. Pour the filling on the base that you have prepared before, in the mold. Smooth with a spatula so that it is even and bake for 22-25 minutes or until you see that the filling is firm. Remove from the oven and let the tray cool to room temperature before placing it in the refrigerator, where the flavors will settle during 3-4 hours.⁣
3. Dice and sprinkle with icing sugar (be generous or generous with it).

Grades:

• Some people make the tart in a round quiche mold and then cut it into triangles, like a pizza. Personally, I prefer them in square bites, which is why I always make them on the Le Creuset small square or rectangular tray .
• One of the most interesting promotions this Christmas is the set of 3 Le Creuset trays , which apart from being pretty are super practical for savory and sweet (30% discount).

Do you dare with the recipe?