Lemon bars
Tender base and sharp lemon cream. Icing sugar on top.
- Program
- Bake
- Temperature
- 160 °C
- Time
- 18–22 min
12 squares · Do not flip
Recipe
Servings
12 servings
(1 serving = 1 square)
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
Base
- Wheat flour2 dl
- Butter100 g
- Icing sugar0.5 dl
Cream
- Egg3 pcs
- Sugar2 dl
- Lemon juice1 dl
- Lemon zest1 tbsp
- Wheat flour for cream2 tbsp
Top
- Icing sugar to dust1 tbsp
Method
Step by step.
- 1Rub the base. Press into a tin.
- 2Set the air fryer to Bake and preheat 3 min. Bake at 160 °C for 8 min.
- 3Visp cream. Hell over. Bake 10–14 min until satt, do not brun. Cool. Dust icing sugar, cut squares.
Flavour and filling
Lemon
- Lemon
- Icing sugar
Lime
- Lime
- Coconut
Timer · Bake · 18 min at 160 °C
18:00
Start once the basket is in.
Along the way
- Base first, then cream. Cut cold squares with a wet knife.