Javeszian Sticky Lemon Bars

Javeszian Sticky Lemon Bars, also known to the people of Javesz as 'Citruja Squares' are small pastries that pack a strong lemony punch. They are a staple baked good during the hot summers in Javesz and a favorite amongst kids and adults alike.   Sticky lemon bars are best enjoyed freshly baked but after they have cooled down from the oven. Some Javeszian chefs have experimented with other types of citrus fruits but those pastries have never become very popular. It is a dish that is so ingrained within the populace and the flavor evokes so much nostalgia that any changes to the recipe are a hard sell.

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Preparation

Step 1

Preheat the oven at 180 degrees celsius. For the crust, mix all the ingredients to a firm but crumbly dough. Press the dough into the parchment paper lined baking tray so that the entire bottom of the tray is covered. Bake the crust for 25 minutes in the oven.
 

Step 2

Grate and juice the 3 lemons for the filling and mix these with the sugar, eggs, flour, baking powder and the pinch of salt until the mixture is creamy.
 

Step 3

Remove the crust from the oven and reduce the heat to 160 degrees celsius. Pour the lemonfilling on top and put the baking tray back into the oven for 40 minutes to finish baking the lemonbars.
 

Step 4

For the glaze and garnish. Juice one lemon and combine with the water and sugar in a saucepan. Thinly slice the other lemon and add the slices into the saucepan. Let simmer on medium heat for about 15 minutes. Remove the lemonslices from the saucepan when they are translucent. Let the lemonslices airdry, or dry them in the oven on a very low heat. Brush the lemon sugar mixture from the saucepan on top of the baked lemonbars.
 

Step 5

Cut the bars as large or small as you wish, but bitesize is preferable. Add small wedges of the candied lemon slices on top of each lemonbar. Serve with fresh tea or cold water on a hot summer day.