Ingredients
Crust:
- Butter 140g
- Eggs 1
- Sugar 140g
- Baking powder 1
- Flour 400g
- 200mL Greek yogurt
Filling:
- Flour 100g
- Milk 400mL
- Sugar 150g
- Butter 250g
- Lemon 1 (zest and juice)
- Strawberry jam
Method
- Place the flour, baking powder, butter, egg and the sugar in a bowl and combine them.
- Once they were combined, little by little add the Greek yogurt, and start kneading the dough, until it becomes smooth and all the ingredients are well incorporated.
- Once the dough is ready, we separate them into 4 equal pieces, and we roll out the 4 sheets
- We bake 2 sheets one by one in a pre-heated oven to 180 degrees Celsius for about 10-13 minutes, until golden brown.
- Place the 3rd sheet onto the tray, place the strawberry jam on top and make sure it is covered evenly. Then place the remaining sheet on top of it, and bake it for about 20 minutes at 180 degrees Celsius, until golden brown.
- Wash and zest the lemon then squeeze out its juice. Set it aside.
- For the cream, combine the milk, flour and sugar, mix them together well, and cook them until it thickens. Mix it constantly in order to avoid lumps from forming. Once it thickened, remove it from the heat, and let it cool down.
- Whisk the butter, and little by little add the flour mixture into it. Continue whisking until it becomes fluffy and smooth.
- Add the lemon zest, combine it into the cream and gradually add the lemon juice too.
- Once the sheets have cooled down, place one at the bottom, and place half of the cream on it. Then place the sheets with the jam between them, on top, put the remaining cream and the last sheet.
- Place the lemon bars into the fridge for at least 2-3 hours before serving.
Garnish: Powdered sugar.
Fun Facts: The first widely published lemon bar recipe was printed in the Chicago Daily Tribune on August 27, 1962, and submitted by Eleanor Mickelson. However, mentions of lemon bars and lemon squares can be found in earlier community cookbooks or small local newspapers.
