Coconut Lemon Bars
- 200 g + 3 tbsp flour
- 150 g Icing sugar
- 20 g Cornstarch
- Salt
- 225 g softened butter
- 2 organic lemons
- 4 Eggs (size M)
- 100 ml Milk
- 250 g Sugar
- 50 g Raspberries, currants, blueberries and blackberries
- 50 g Desiccated coconut
- Flour
- cling film
- baking paper
60 minutes
very easy
- 1.
- Put 200 g flour, powdered sugar, starch, 1 pinch of salt and butter in a bowl. Only with thatKnead the dough hook of the hand mixer, then knead quickly with your hands to form a smooth dough. Wrap in foil and refrigerate for about 30 minutes.
- 2.
- Line a square springform pan (approx. 24 x 24 cm) with baking paper, roll out the dough on a floured work surface and place in the springform pan. Pre-bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see
- 3.
- manufacturer) for about 25 minutes.
- 4.
- In the meantime, wash the lemons with hot water, rub dry and peel thinly. Halve the lemons and squeeze out the juice (approx. 100 ml). Beat the eggs in a bowl with the whisk. Add milk, sugar, 3 tablespoons flour, 1 pinch of salt, 100 ml lemon juice and zest and stir in.
- 5.
- Take the dough out of the oven, pour the lemon mixture on top and bake for 20-25 minutes at the same temperature. Take the cake out of the oven and let it cool down on a wire rack for about 2 hours.
- 6.
- Sort the berries, wash them if necessary and let them drain. Strip the currants from the panicles. Halve the remaining berries. Cut the cake into pieces approx. 6 x 6 cm. Spread the berry mixture on top.
- 7.
- Sprinkle with cocoa flakes.
1 piece approx:
- 310 kcal
- 1300 kJ
- 4 g protein
- 16 g fat
- 38 g carbohydrates
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