Lemon Bars

These lemon bars have a buttery crust and a creamy lemon topping. They’re sweet, a little sour, and really well balanced.

Shopping List

• ca. 150 g cold butter
• 175 g flour
• 200 g sugar (+2 tablespoons)
• 4 eggs
• 125 g crème fraîche
• 3–4 organic lemons (untreated) – zest and juice
• A pinch of salt
• Powdered sugar for serving

Base:

Ingredients:

• ca. 150 g butter (room temperature, possibly less)
• 175 g flour
• 2 tablespoons sugar
• Lemon cest of half a lemon
• A pinch of salt

Preparation:

• Mix all ingredients with your hands.
• Press into a greased baking form.
• Cool the dough in the fridge for about 20 minutes, in case it becomes too sticky to handle.
• Bake at 175 °C top/bottom heat

for 20 to 25 minutes.

Lemon Cream:

Ingredients:

• 200 g sugar
• 4 eggs (size M)
• 3–4 organic lemons (untreated) – zest and juice (175 ml)
• 125 g crème double (or crème fraîche, 10%)

Preparation:

• Whisk together eggs and sugar until creamy.
• Add crème double, lemon juice (about 175 ml), and zest. Mix well.
• Pour the cream over the pre-baked base.

Bake Again:

• Bake at 175 °C top/bottom heat (or 150 °C with fan) for 20–25 minutes until the cream sets.
• Let cool and dust with powdered sugar before serving.

Notes

• Allow bars to cool completely before cutting for clean slices.