Lemon squares are a simple dessert that everyone loves; in their simplicity, they will win over both adults and children.
In a bowl, beat the eggs with the sugar for a few minutes.
Pour in the extra virgin olive oil, milk, yogurt, and the grated zest of one lemon.
Continue mixing and gradually add the flour and baking powder.
Pour the batter into a rectangular mold and bake in the oven at 170°C for about 30-35 minutes.
Meanwhile, prepare the lemon cream by heating the milk with the lemon peels in a saucepan.
In a bowl, mix the flour with the sugar and gradually pour the hot milk over the flour and sugar mix.
Continue stirring until you obtain a smooth, lump-free cream.
Let the lemon cream and the cake cool.
Cut the cake into squares and fill them with the lemon cream.
Store in the refrigerator for 2-3 days.
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.
Italia
| 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 |
