This is a refined dessert that perfectly combines a crumbly, buttery base with an intensely lemony, silky filling. Inspired by classic American 'Lemon Bars', this version is enhanced with a subtle, floral note of edible lavender, which adds an extraordinary elegance and depth of flavor. The base is delicate and melts in your mouth, providing the perfect contrast to the smooth, sweet-and-sour lemon cream on top. Visually, the cake delights with the intensely yellow color of the filling, contrasting with the golden base, and the whole is dusted with a delicate layer of powdered sugar, resembling frost. This dessert is perfect for special occasions, garden parties, or as an elegant addition to afternoon tea. Served cold, it refreshes and delights with its balance of flavors.
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Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a square baking pan measuring about 20x20 cm. Line it with parchment paper so that the paper extends over the edges of the pan on two opposite sides. This will make it easier to remove the finished cake later.
In a large bowl, place 200g of all-purpose flour, 50g of powdered sugar, and 2 pinches of salt. If using, add 2 teaspoons of dried lavender flowers now. Mix everything thoroughly with a whisk or spoon to combine the ingredients evenly.
Take 125g of very cold butter out of the fridge and cut it into small cubes (about 1x1 cm). Add the butter cubes to the bowl with the dry ingredients. Using your fingertips, quickly rub the butter into the flour until the mixture resembles wet sand or fine crumbs. Try to work quickly so that the butter doesn't warm up.
Pour the entire crumble into the prepared pan. Spread it evenly, then press it firmly to the bottom of the pan. You can do this with your fingers, but the best result is achieved by using the bottom of a glass or a small measuring cup. Make sure the layer of dough is even across the entire surface.
Place the pan with the dough in the preheated oven. Bake for about 20 minutes, until the edges are lightly browned and the bottom looks 'dry'. Do not remove the pan from the oven for longer than necessary to pour in the filling.
While the base is baking, prepare the filling. In a large bowl, place 4 eggs. Whisk them thoroughly with a hand whisk for about 30 seconds, until the whites and yolks are completely combined into a uniform, frothy mixture.
In a separate, smaller bowl, mix 250g of fine sugar with 30g of all-purpose flour. Use a fork or a small whisk to thoroughly combine these two ingredients. This simple trick prevents lumps of flour from forming in the egg mixture.
Gradually, in batches, add the sugar and flour mixture to the beaten eggs, while continuously whisking vigorously. Once the mixture is smooth, add 150 ml of freshly squeezed lemon juice and 10 g of grated lemon zest. Mix until you achieve a completely uniform, liquid consistency.
Carefully remove the pan with the hot, pre-baked crust from the oven. Immediately, slowly and carefully, pour the prepared lemon filling onto it. Pouring the filling onto the hot crust causes the top of the egg mixture to start setting immediately, which prevents the crust from becoming soggy.
Put the mold back in the oven preheated to 180°C. Bake for another 20-25 minutes. The cake is ready when the filling is set at the edges and in the center, when gently shaking the mold, it slightly jiggles (like jelly).
Remove the cake from the oven and place it on a metal rack to cool completely at room temperature (this will take about 1-2 hours). Once the cake is cold, put it in the refrigerator for at least 2 hours, preferably overnight. This step is absolutely crucial for the filling to set and be perfectly sliceable.
After cooling, grab the protruding ends of the parchment paper and carefully remove the entire cake from the pan. Transfer it to a cutting board. Using a large, sharp knife, cut the cake into 16 equal squares (4x4). Just before serving, generously dust the squares with powdered sugar through a small sieve.
Lemon bars are a classic American dessert that gained immense popularity in the mid-20th century. The first known recipe was published in 1962 in the 'Chicago Daily Tribune', although similar cakes had existed before. They are considered the epitome of homemade baked goods at so-called 'potluck parties' and 'bake sales'.
Serve the squares chilled, straight from the fridge. They look best dusted with powdered sugar just before serving. For an extra decoration, you can place a thin slice of lemon, a fresh mint leaf, or a few edible lavender flowers on each piece. They pair perfectly with the flavor of Earl Grey black tea, coffee, or a glass of chilled Prosecco.
Store in an airtight container in the refrigerator for 4-5 days. Keep in mind that the crust will lose its crispness over time as it absorbs moisture from the filling, so the dessert is best enjoyed within the first two days. Freezing is not recommended, as the texture of the lemon cream may change and become watery after thawing.
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