Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Powdered sugar
0.120
48
Butter (melted)
0.225
90
Total Weight: 0.595
Group 2
Ingredient
KG
Weight (%)
Eggs
0.100
-
Sugar
0.200
-
BAKELS CAKE CONCENTRATE
0.003
-
Cake Flour
0.100
-
Water
0.035
-
Fresh Lemon Juice
0.035
-
APITO LEMON PASTE
0.005
-
Lemon rind (grated)
0.001
-
Total Weight: 0.479
Group 3
Ingredient
KG
Weight (%)
Powdered sugar
-
-
Total Weight: 0.000

Method

How to do it:

1. Blend all purpose flour, powdered sugar and melted butter until homogeneous. Press onto the bottom of a greased 8”x12”x1” pan.
2. Bake at 175°C for 20 minutes or until golden brown. Set aside.
3. Whip eggs until light, approximately 3 minutes on high speed. Combine sugar, Bakels Cake Concentrate lemon rind (optional) and remaining all purpose flour. Fold into the eggs.
4. Combine Apito Lemon Paste, lemon juice and water then fold into the mixture. Pour over prepared crust and bake at 175°C for 45 minutes or until bars are set.
5. Allow to cool then dust with confectioner’s sugar. Cut into bars.

Yield

1 pan x 8” x 12”x 1” (24 pieces – 2” x 2”)

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Powdered sugar
0.120
48
Butter (melted)
0.225
90
Total Weight: 0.595
Group 2
Ingredient
KG
Weight (%)
Eggs
0.100
-
Sugar
0.200
-
BAKELS CAKE CONCENTRATE
0.003
-
Cake Flour
0.100
-
Water
0.035
-
Fresh Lemon Juice
0.035
-
APITO LEMON PASTE
0.005
-
Lemon rind (grated)
0.001
-
Total Weight: 0.479
Group 3
Ingredient
KG
Weight (%)
Powdered sugar
-
-
Total Weight: 0.000

Method

How to do it:

1. Blend all purpose flour, powdered sugar and melted butter until homogeneous. Press onto the bottom of a greased 8”x12”x1” pan.
2. Bake at 175°C for 20 minutes or until golden brown. Set aside.
3. Whip eggs until light, approximately 3 minutes on high speed. Combine sugar, Bakels Cake Concentrate lemon rind (optional) and remaining all purpose flour. Fold into the eggs.
4. Combine Apito Lemon Paste, lemon juice and water then fold into the mixture. Pour over prepared crust and bake at 175°C for 45 minutes or until bars are set.
5. Allow to cool then dust with confectioner’s sugar. Cut into bars.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line

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