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🍰 Crunchy Lemon Bars

550 kcal · 30 min · 4 servings

Ingredients

• 150 g soft butter
• 200 g sugar
• 1 tbsp vanilla sugar
• 1 pinch salt
• 6 eggs
• 200 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 3 unsprayed lemons
• 100 g dark chocolate
• 150 g powdered sugar

Instructions

1. 1. Separate the eggs. Beat the egg yolks with the butter until creamy.
2. 2. Gradually add sugar, vanilla sugar, salt, and the egg yolks.
3. 3. Rinse two lemons with warm water.
4. 4. Grate the zest and squeeze out the juice.
5. 5. Add the lemon zest and juice to the butter mixture.
6. 6. Combine flour, cornstarch, and baking powder in a separate bowl.
7. 7. Sift the flour mixture over the butter mixture.
8. 8. Gently fold the flour mixture in.
9. 9. Beat the egg whites until stiff.
10. 10. Set aside one teaspoon of the egg whites.
11. 11. Fold the remaining egg whites into the batter.
12. 12. Preheat the oven to 200 degrees.
13. 13. Grease a baking tray well.
14. 14. Seal the open end of the tray with a double-folded strip of aluminum foil.
15. 15. Pour the batter onto the tray.
16. 16. Smooth out the batter.
17. 17. Bake the dough for about 25 minutes on the middle rack.
18. 18. Squeeze the juice of the third lemon.
19. 19. Mix 2 tablespoons of juice, the reserved egg white, and powdered sugar.
20. 20. Melt the chopped couverture in a water bath.
21. 21. Allow the couverture to cool slightly.
22. 22. Fill a piping bag with a small nozzle.
23. 23. Decorate one half of the cake with lemon glaze in stripes.
24. 24. Decorate the other half with the couverture in stripes.
25. 25. Let the cake cool.
26. 26. Cut the cake into pieces before serving.

Nutrition per serving

• kcal: 550
• Protein: 9 g · Fett/Fat: 21 g · Carbs: 80 g