Lemon Pastries

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

I put the pastries in the refrigerator for a couple of hours; I find their taste more enjoyable that way.

Ingredients

Wheat Flour - 7.1 oz
Butter - 4.2 oz
Sugar - 9.5 oz
Farm fresh eggs - 2 pieces
Lemon - 1 piece
Salt - to taste

Step by Step guide

Step 1

First, let's prepare the base for our pastries. Beat 120 grams of softened butter with 120 grams of sugar using a mixer until white. Add 150 grams of flour and a pinch of salt, and mix everything on low speed until crumbly. Gather the dough into a ball with your hands.

Step 2

Line a square or rectangular baking dish with parchment paper and lightly grease it with butter. Spread the dough evenly in the dish and press it down firmly. My dish was 15x20 cm, and the crust ended up about 1 cm thick. If your dish is larger, it's better to increase the amount of ingredients. Place the dough in the refrigerator for 20–30 minutes. Bake the chilled dough in an oven preheated to 356°F for 10–15 minutes until golden brown. Once the dough is browned, take it out of the oven and let it cool for 7–10 minutes.

Step 3

To prepare the filling, grate the zest of one lemon and squeeze out the juice. In a deep bowl, thoroughly beat 2 eggs and 150 grams of sugar with a mixer. Beat for at least 5–7 minutes on high speed until the mixture increases in volume and all the sugar dissolves. Add the lemon zest, juice, and 50 grams of flour, and mix everything thoroughly to avoid lumps.

Step 4

Pour the filling over the cooled crust and return it to the oven. Bake for 20–30 minutes; the top layer should brown and set. Remove the finished pastries, let them cool completely, and only then can you take them out of the dish and cut them. Dust with powdered sugar and serve.