Lemon Slices

A Refreshing Twist on a Classic Dessert

Another fantastic recipe from my mother’s cookbook! Check the tip at the bottom for how to make a vegan version.

Pastry

• 400 g flour

• 100 g lard or cold butter

• 140 g caster sugar

• 10 g vanilla sugar

• 1 packet baking powder

• Zest of 1 lemon

• 2 free range eggs

Custard

• 500 ml milk

• 150 g caster sugar

• 1 vanilla pod (about 5 cm)

• 5 tbsp flour

Additional

• 100 g softened unsalted butter

• 50 ml lemon juice

• Chocolate for sprinkling on the finished cake

Method

1. In a large bowl, sift the flour and rub in the lard by hand until crumbly. Add both sugars, baking powder, lemon zest and eggs, then knead into a smooth dough.

   
   

2. Divide into three balls, about 270 g each. Cut parchment paper to fit your baking tray (I bake my layers on an inverted tray, mine is 22 x 38 cm). Bake in a preheated oven at 180°C (356°F) for 8–10 minutes or until lightly golden. The layers should remain light in color.

   
   

3. For the filling, take 200 ml of milk and mix it with the flour. In the remaining milk, add sugar and the split vanilla pod, then cook the mixture until thickened, mixing all the time. Once slightly cooled, mix in the softened butter and lemon juice.

   
   

4. Divide the filling into three parts, layer with the pastry and sprinkle the top layer with grated chocolate. Leave overnight the layers will meld beautifully with the filling and soften nicely overnight.

Tip

Cut into squares and serve. They can also be frozen.

Vegan Version

You can make them vegan by replacing the eggs in the pastry with 150 ml water and cooking the filling with soy or almond milk. For the pastry, use Stork margarine (perfect for biscuits & pastry); for the filling, use dairy-free Pure Sunflower Butter. Sprinkle with grated raw cacao Ombar chocolate.

If you try this recipe, I’d love to see your version!

Tag @smikiscorner on Instagram

Limun Šnite

Još jedan odličan recept iz majkinog kuvara! Pogledajte savet pri dnu recepta kako ovu pitu možete napraviti u posnoj verziji.

Kore

• 400 g brašna

• 100 g masti ili maslaca, hladnog

• 140 g  šećera + 1 vrećica vanilin  šećera

• 1 vrećica praška za pecivo

• korica jednog limuna

• 2 jaja

Fil

• 500 ml mleka

• 150 g šećera

• 1 štapić vanile (oko 5 cm)

• 5 kašika brašna (85 g)

Jos potrebno

• 100 g margarina, omekšalog

• 50 ml limunovog soka

• čokolade za posuti gotov kolač

Priprema

1. U veću posudu prosijati brašno pa rukama utrljati mast toliko da se dobije mrvičata smjesa kojoj dodati oba šećera, prašak za pecivo, limunovu koricu i jaja te zamjesiti glatko tjesto.

2. Podjeliti na tri loptice, otprilike 270 g svaka. Papir za pečenje iseći kolike su vam dimenzije tepsije (kore se peku na obrnutoj tepsiji) moje su 22 x 38cm. U zagrejanoj rerni na 180C, peći kore oko 8-10 minuta ili dok počnu lagano rumeniti, ali trebaju ostati svetlije.

3. Za fil, od potrebne količine mleka odvojiti 200 ml i razmutiti brašno a u preostalo dodati šećer, štapić vanile (koji smo predhodno zasekli po sredini) te zakuvati fil, u prohlađen dodati izrađen margarin i limunov sok.

4. Fil podeliti na tri dela, nafilovati, gornju koru posuti rendanom mlečnom čokoladom. Ostaviti da prenoći (nije potrebno nista stavljati na gotovu pitu) jer se kore odlično stapaju sa filom i ništa se neće odvajati a tokom noći lepo će da opuste.

Savet

Iseći na štanglice i poslužiti. Mogu se i zamrznuti :)

Posna verzija

Mogu biti i posne ako za kore jaja zamenite 1.5 dcl vode a fil skuvate u sojinom ili bademovom mleku. Margarin za kore Stork (perfect for biscuits & pastry) za fil (dairy free) Pure sunflower butter. Posuti ribanom raw cacao Ombar čokoladom.

Tagujte @smikiscorner na Instagramu

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