Lemon ‘Urmashitsa’ bars bring together a crumbly shortcrust base, a light lemon semolina cream, and a smooth citrus glaze. Delicate, fragrant, and wonderfully homestyle, they sit beautifully beside afternoon tea or on a holiday dessert tray.
Ingredients
- Shortcrust base:
- All-purpose flour — 280 g (2 1/4 cups)
- Cold unsalted butter — 150 g (5 1/3 oz)
- Sugar — 80 g (1/3 cup)
- Egg — 1
- Baking powder — 1 tsp
- Salt — a pinch
- Lemon zest — 1 tsp
- Lemon semolina cream:
- Milk — 500 ml (2 cups)
- Semolina — 60 g (1/3 cup)
- Sugar — 120 g (2/3 cup)
- Soft unsalted butter — 120 g (4 1/4 oz)
- Lemon juice — 50 ml (3 1/3 tbsp)
- Lemon zest — 1 tsp
- Vanilla extract — 1 tsp
- Salt — a pinch
- Lemon soaking syrup:
- Water — 80 ml (1/3 cup)
- Sugar — 60 g (1/3 cup)
- Lemon juice — 30 ml (2 tbsp)
- Glaze and finishing:
- Powdered sugar — 180 g (1 1/2 cups)
- Lemon juice — 2–3 tbsp
- Turmeric — a pinch, for a warm golden tint, optional
- Shredded coconut — 20 g (1/4 cup)
Step-by-Step Method
- Prepare a 20×30 cm (8×12 in) pan and line it with parchment. Preheat the oven to 180°C (350°F).
- For the shortcrust base, whisk together the flour, baking powder, salt, and lemon zest. Rub in the cold butter until the mixture resembles fine crumbs, then add the sugar and egg. Bring everything together quickly into a soft dough.
- Press the dough evenly into the bottom of the pan, prick it with a fork, and bake for 15–18 minutes until lightly golden. Let cool.
- For the syrup, warm the water and sugar just until dissolved, remove from the heat, stir in the lemon juice, and let cool.
- For the cream, bring the milk with a pinch of salt to a boil, rain in the semolina in a thin stream, and cook for 3–4 minutes until thick, stirring constantly. Stir in the sugar, then let cool until just warm.
- Beat the soft butter until fluffy, then add the cooled semolina mixture in batches, followed by the lemon juice, zest, and vanilla. Beat until smooth and creamy.
- Assemble the bars: brush or spoon the lemon syrup evenly over the base, spread over the cream, and smooth the surface. Chill for 45–60 minutes.
- For the glaze, stir the powdered sugar with lemon juice until it reaches the consistency of heavy cream. Add a pinch of turmeric if you want a warmer golden tone.
- Spread the glaze over the cream, then sprinkle with shredded coconut. Chill for another 30 minutes, then cut into squares.
- Serve well chilled. Store in an airtight container in the refrigerator for up to 3 days.
Serving and Storage
Serve the bars lightly chilled so the cream stays silky and the citrus note comes through clean and bright. For neat slices, dip a knife in hot water and wipe it dry before each cut.
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Tips and Variations
- Replace part of the sugar in the cream with honey for a gentler sweetness.
- Add a few drops of orange juice to the glaze for a deeper citrus aroma.
- No turmeric? Use a pinch of saffron steeped in hot water, or leave the glaze snow-white.
- For a lactose-free version, use plant-based milk and lactose-free butter, and keep an eye on the cream’s texture.
Nutritional Value per Serving
| Calories | 320 kcal |
| Protein | 4 g |
| Fat | 15 g |
| Carbohydrates | 42 g |
| Sugars | 26 g |
| Fiber | 1 g |
| Sodium | 90 mg |
FAQ
Can I replace the semolina in the cream?
Yes, use finely ground cornmeal or a custard thickened with cornstarch. Adjust the liquid so the filling stays thick, but still delicate.
What can I use to soak the base if I don’t have lemons?
A syrup made with water, sugar, and lime or orange works well. You can add a pinch of citric acid to sharpen the flavor.
How do I make the glaze shinier?
Sift the powdered sugar, add the juice drop by drop, and stir until perfectly smooth. Apply it over a chilled cream layer for a neater, glossier finish.