Lemon Bars (Limonlu Kareler)

For the dough:

½ pound butter, at room temperature
½ cup granulated sugar
2 cups flour
A pinch of sea salt

For the lemon layer:
4 large eggs at room temperature
1 2/3 cups granulated sugar
Grated lemon zest 1-1 ½ (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour

½ cup powdered sugar, for dusting

Preheat the oven to 180°C (350°F) and grease a 9x13x2-inch baking pan lined with baking sheets.

For the crust, mix the butter and sugar with an electric mixer until light. Combine the flour and salt and, with the mixer on low speed, add the butter until well combined. Turn the dough out onto a well-floured surface and form a ball. Flatten the dough with floured hands and press it onto the greased baking sheet, creating a ½-inch border on all sides. Bake the crust for about 15-20 minutes, until very lightly browned. Leave to cool on a rack and leave the oven on.
For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice and flour. Pour over the crust and bake for 25-30 minutes or about 5 minutes beyond the point where the lemon filling has set. Leave to cool to room temperature.
Cut into rectangles/squares and dust with icing sugar.


For the base:
250g butter, at room temperature
½ on seker bardagi
2 his harnesses a
pinch of salt

For the above:
4 large eggs, at room temperature
1 2/3 on bardagi seker
Juice of 1/2 lemon (3-4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 of his bardagi a
½ cup powdered sugar to sprinkle on top

Preheat the oven to 180°C and grease a baking tray measuring approximately 22x32x5 cm or line it with baking paper. For the base, cream the butter and sugar by mixing them with a planetary mixer. In another bowl, mix the flour and salt and add to the butter mixture with the mixer on low speed. Turn the dough out onto a clean, floured surface and shape it into a ball. Using floured hands, roll out the dough, flatten it and place it on the baking tray you have prepared. Adjust it so that there is about 1-1.5cm of dough around the edges. Place in the oven and bake for approximately 15-20 minutes or until lightly browned. Let it cool and leave the oven on and running.
For the lemon topping, beat the eggs, sugar, lemon juice, lemon zest and flour with a mixer. Spread the mixture evenly over the base and bake for about 25-30 minutes, or a further 5 minutes after the surface begins to harden, then remove from the oven. Let it cool until it reaches room temperature.
Cut it into squares or rectangles and sprinkle it with a sieve and icing sugar.

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