How to make
Oven - once at 390°F (200°C) and then at 300°F (150°C).
A flat tray covered with baking paper, with a small border from the paper - 12x8″ (30x20 cm).
Mix the flour, sugar, salt, vanilla in a bowl and mix with a blender until smooth.
Cover a tray with baking paper (30x20 cm) and pour the batter, distributing it everywhere.
Bake at 390°F (200°C) until lightly browned on the sides or until a toothpick inserted in the middle comes out dry.
Remove from the oven.
The oven is reduced to 300°F (150°C).
While the cake layer is baking, prepare the topping.
Wash the lemon and squeeze out 3 tbsp (45 ml) of juice. The rest of the squeezed lemon along with the peel is cut into pieces. Place in a blender/food processor and grind along with sugar and lemon juice.
Open the blender and add the eggs, flour, salt and melted butter. The mixture is mixed until smooth.
Pour over the warm cake layer.
Bake at 300°F (150°C) for about 25 minutes or until the cream stops moving when shaken.
Leave it to cool completely, then remove from the baking pan using the paper.
Cut it into narrow rectangular pieces.
The bars are sprinkled with powdered sugar.
The lemon bars are ready.
