Lemon Squares
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
30
- For the pastry
- 1 ⅔ cups flour
- 1 tsp Baking powder
- ½ cup butter (in flakes)
- 0.333 cup sugar
- 1 egg
- Lemon filling
- 3 ½ cups milk
- 1 packet Lemon flavor (Citroback)
- 8 Tbsps sugar
- 4 eggs
- 2 packets vanilla pudding mix (or 6 tbsp. cornstarch and 2 tsp. vanilla flavoring)
- 1 generous pinch Saffron
- 1 ¼ cups powdered sugar
Preparation steps
1.
For the pastry sift the flour and baking powder into a bowl and quickly work in the butter, sugar and egg. Wrap the dough in plastic wrap and chill for 30 minutes.
2.
Make up the vanilla pudding with the milk, sugar and pudding powder according to the package instructions. (Alternatively, mix the cornstarch and vanilla flavoring with a little of the milk and the sugar. Bring the rest of the milk to a boil, then stir in the mixed cornstarch and return to a boil). Remove from the heat and let cool slightly.
3.
Roll out the pastry on a floured work surface and lay in a deep cookie sheet. Prick several times with a fork and bake in a preheated oven (180°C/350°F with top and bottom heat) for about 10 minutes. Meanwhile separate the eggs. Stir the egg yolks into the vanilla pudding with the Citroback (or grated lemon peel) and saffron. Beat the egg whites until they form stiff peaks and fold in. Spread the lemon filling on the pastry and bake on the middle shelf of the oven for 30-40 minutes. Let cool completely (preferably overnight). Before serving dust thickly with confectioners' sugar and cut into pieces.
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