Lemon Slices with Olive Oil and Salt

This dessert combines all four basic tastes: sugar adds sweetness, olive oil adds bitterness, salt adds saltiness, and lemon juice adds acidity. This is certainly not an everyday dessert, but rather an exceptional treat reserved only for special occasions.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Cream

  • 160 g Sugar, white

  • 180 ml Juice, lemon

  • 2 piece Egg, fresh

  • 3 pieces Egg, egg yolk, fresh

  • 1 pinch Salt, table

  • 1.5 teaspoons Koruzni škrob

  • 60 g Butter, unsalted

  • 60 ml Oil, olive

  • 0.5 spoons Lemon zest, fresh

Dough

  • 160 g Wheat flour, white, multi-purpose

  • 70 g Sugar, white

  • 1 teaspoon Lemon zest, fresh

  • 1 pinch Salt, table

  • 140 g Butter, unsalted

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 160 degrees Celsius. Lightly grease a small square baking pan (22 cm side) with butter and line it with baking paper.

  2. In a bowl, mix the flour, sugar, salt, and lemon zest. Add the cubed butter to the mixture. Use your fingertips to work the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Quickly press the dough together with your hands and place it in the baking pan, spreading it evenly over the bottom. Prick it in several places with a fork and bake in the preheated oven for 30 to 35 minutes.

  3. While the dough is baking, prepare the lemon cream. In a saucepan, add sugar, lemon juice, eggs, egg yolks, salt, and cornstarch. Place it on the stove and cook the mixture over moderate heat, stirring constantly with a hand whisk, until the cream boils and thickens nicely (2 to 5 minutes). It is important that the mixture boils, otherwise the starch will not work. Taste the cream and if it seems too sour, add a bit more sugar. Remove the saucepan from the heat and pour the hot cream through a fine sieve into a bowl. Mix in the butter, olive oil, and lemon zest.

  4. Take the baking pan with the dough out of the oven and pour the lemon cream over it. If necessary, shake the pan slightly to distribute the cream evenly and smooth the top. Bake the dessert in the preheated oven for another 10 to 15 minutes.

  5. First, let the baked dessert cool to room temperature, then store it in the refrigerator for a few hours to allow the cream to cool and set. Remove the dessert from the pan using the baking paper, dust the top with powdered sugar, and cut into slices. Serve on a plate or platter.

Nutrition Information (Per 100g)

  • Calories: 414.54 kcal
  • Fat: 23.46 g
    • Saturated Fat: 13.75 g
  • Carbohydrates: 44.53 g
    • Sugars: 28.64 g
  • Protein: 4.92 g
  • Fiber: 0.38 g

Advice

Lemon slices can be garnished with salt flower grains before serving.