Ingredients
- For the squares
- 3 eggs
3units3units - 450 g all-purpose flour
450g450g - 280 g sugar
280g280g - 80 g extra virgin olive oil
80g80g - 100 g milk
100g100g - 70 g plain natural yogurt
70g70g - 16 g baking powder
16g16g - Grated zest of 1 lemon (optional)
1units1units - Lemon cream
- 500 g milk
500g500g - 100 g sugar
100g100g - 3 tablespoons flour
3units3units - Zest of 2 lemons with edible peel
2units2units
Preparation
- STEP 1 OF 9
In a bowl, beat the eggs with the sugar for a few minutes.
- STEP 2 OF 9
Pour in the extra virgin olive oil, milk, yogurt, and the grated zest of one lemon.
- STEP 3 OF 9
Continue mixing and gradually add the flour and baking powder.
- STEP 4 OF 9
Pour the batter into a rectangular mold and bake in the oven at 170°C for about 30-35 minutes.
- STEP 5 OF 9
Meanwhile, prepare the lemon cream by heating the milk with the lemon peels in a saucepan.
- STEP 6 OF 9
In a bowl, mix the flour with the sugar and gradually pour the hot milk over the flour and sugar mix.
- STEP 7 OF 9
Continue stirring until you obtain a smooth, lump-free cream.
- STEP 8 OF 9
Let the lemon cream and the cake cool.
- STEP 9 OF 9
Cut the cake into squares and fill them with the lemon cream.
General Information
Storage notes
Store in the refrigerator for 2-3 days.
More information
Lemon cream squares are great to enjoy for breakfast or as a snack. They keep well in the refrigerator for 2-3 days and are perfect to accompany with a cup of tea or coffee.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 241.67 |
Carbohydrates (g) | 40.1 |
of which Sugars (g) | 18.85 |
Fat (g) | 6.83 |
of which Saturates (g) | 2.24 |
Protein (g) | 7.02 |
Fiber (g) | 0.89 |
Sale (g) | 0.15 |
- Proteins7.02g·13%
- Carbohydrates40.1g·73%
- Fats6.83g·12%
- Fibers0.89g·2%