Lemon Squares
Healthy, because
Even smarter
Nutritional values
Thanks to the spelt flour type 1050 the cake is not as dry as baked with a wholemeal flour, but still brings in some fibre for a healthy digestion.
For even more lemon freshness, the short pastry can be enriched with lemon juice. Fruits of the season, for example strawberries, can be sliced and used as an eye-catcher on the cake.
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 0.7 g | (2 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 72 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the pastry dough
- 250 grams butter
- 125 grams sugar
- 250 grams Pastry flour
- 1 pinch salt
- For the filling
- 3 eggs
- 250 grams sugar
- 2 Tbsps Pastry flour
- 1 pinch salt
- 1 lemon (juices and zested)
- powdered sugar (for dusting)
Preparation steps
For the pastry, mix butter and sugar until creamy. Mix salt with flour, add to butter mixture and stir with a hand mixer until completely mixed. Hand press dough into the bottom of a cake pan and form an edge with the dough. Place the pan in the freezer for 15 minutes.
Meanwhile, preheat the oven to 160°C (approximately 350°F). Bake pastry in the oven about 20 minutes until golden brown. Remove from oven and let cool.
For the topping, beat eggs with sugar until frothy. Add flour, salt, lemon juice and lemon zest. Spread filling mixture onto cooked pastry. Bake in the oven for 25-30 minutes more. Remove from oven and let cool. To serve, cut into small squares and dust with powdered sugar.
