Lemon Slices with Raspberries

If youre looking for an idea for a juicy summer dessert, definitely try lemon slices with raspberries. This wonderful pastry consists of three layers: a crispy base, fruit jam, and a refreshing lemon cream that develops a beautiful baked crust while baking in the oven. Cool the dessert well before serving, and enjoy it with a glass of your favorite summer drink.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Dough

  • 170 g Wheat flour, white, multi-purpose

  • 100 g Butter, unsalted

  • 1 pinch Salt, table

  • 50 g Sugar, white

  • 2 teaspoons Milk, whole milk

Lemon cream

  • 4 pieces Egg, fresh

  • 1 piece Juice, lemon

  • 150 g Sugar, white

  • 4 spoon Wheat flour, white, multi-purpose

Raspberry jam

  • 150 g Raspberries

  • 50 g Sugar, white

Steps

  1. Preheat the oven to 190 degrees Celsius. Line a smaller square or rectangular baking dish with parchment paper, ensuring it extends up the sides of the dish.

  2. In a bowl, add the flour and scatter the cubed butter over it. Use your fingertips to rub the butter into the flour, lifting the mixture to make it airy and crumbly. Mix in the sugar and salt, then add the milk and quickly knead the ingredients into a dough. Press the dough into the bottom of the baking dish and flatten it with a spoon. Bake the dough in the preheated oven for 20 minutes.

  3. Meanwhile, in a saucepan, add the raspberries, sugar, and water. Cook over moderate heat until the sugar dissolves and the raspberries soften, then simmer for another 3-4 minutes until the mixture thickens. If desired, strain the raspberry jam through a fine sieve and let it cool.

  4. Wash and dry the lemon. Finely grate the zest and squeeze out the juice. Crack the eggs into a bowl and whisk them. Add the lemon juice and grated zest, then mix in the sugar and beat until frothy. Finally, fold in the sifted flour. The mixture should be completely smooth and free of lumps.

  5. Once the dough is baked, remove it from the oven and reduce the oven temperature to 180 degrees Celsius. Spread the raspberry jam over the dough, then pour the lemon cream on top. Bake the pastry in the preheated oven for another 20-25 minutes.

  6. Cool the baked pastry well before serving. Once cooled, cut it into smaller pieces or slices.

Nutrition Information (Per 100g)

  • Calories: 285.78 kcal
  • Fat: 10.32 g
    • Saturated Fat: 5.74 g
  • Carbohydrates: 41.09 g
    • Sugars: 24.54 g
  • Protein: 5.36 g
  • Fiber: 1.17 g