Lemon Bar Cakes

Ingredients:

For the cake:

• Vegetable oil, for greasing the pan
• 180 g butter, room temperature
• 2 cups premium wheat flour
• 1/4 cup light brown sugar
• 1/2 cup powdered sugar, plus more for sprinkling
• 1/4 teaspoon fine salt

For the filling:

• 4 large eggs and 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup wheat flour, sifted
• 1 teaspoon finely grated lemon zest
• 1 cup freshly squeezed lemon juice (about 8 lemons)

Preparation:

1. To prepare the crust: Preheat the oven to 180°C. Grease a 23 x 33 cm baking pan with vegetable oil and line it with foil, leaving a 5 cm overhang on all sides; grease the foil with oil.
2. Combine the butter, flour, both sugars, and salt in a food processor. Pour the batter into the prepared pan and smooth it out evenly. Bake until golden brown, about 25 minutes.
3. Meanwhile, prepare the filling: beat the eggs, yolks, and sugar with a mixer. Add the flour, lemon zest, and juice and mix until smooth. Remove the crust from the oven and reduce the temperature to 150°C. Pour the filling onto the crust and continue baking until set, 30-35 minutes.
4. Remove the cakes from the oven and cool completely for 2 hours. Then remove from the pan and cut into bars. Sprinkle with powdered sugar.