- sugar powder - 1/2 cup (plus powdered sugar for sprinkling)
- unsalted butter, room temperature - 12 Ст. spoons (1 sticks)
- pine nuts - 1/2 cup
- flour - 1 1/2 cups (plus 1/2 cup per filling)
- sugar - 2 1/4 Cups (filling)
- lemon juice - 1 cup (plus 2 tablespoons) stuffing)
- small lemon, peel - 1 piece (stuffing)
- large eggs - 6 pieces (plus 1 yolk) stuffing)
- salt - 1 pinch (stuffing)
1. Preheat the oven to 175 degrees and grease the mold with a size of 22X32 cm. Make the dough. Sift the powdered sugar in a bowl of a food processor. Add flour, butter and pine nuts and mix at low speed until you get a dough of a homogeneous consistency. Evenly put the dough in the mold. Cover the form on top with parchment paper and cover with beans. Bake to a deep golden color, about 25-35 minutes. While the crust is baked, make a filling. Sift the flour into a bowl and mix with sugar. Add the lemon juice and lemon zest, stir until the sugar dissolves. 2. In a separate bowl, beat all the eggs and egg yolks with salt. Add the eggs into the lemon mixture and whip until smooth. After the crust is baked, remove the parchment with the weight and pour the filling on the dough. Reduce the temperature of the oven to 150 degrees and bake until the filling thickens, about 30-40 minutes. 3. Allow to cool in the form, then cover and place in the refrigerator before cutting. Cut into squares and sprinkle sugar powder on top, if necessary. Cakes will be stored in an airtight container or in a refrigerator for up to 4 days.
Servings: 10