Lemon-Squares

Wash the organic lemon, grate the zest of half an organic lemon and squeeze out the juice. Knead butter with 25 g sugar, lemon zest, flour and salt to form a smooth dough. Grease a square springform pan (24 x 24 cm) with 1 tsp butter. Place the dough into the pan and shape it into a flat, even base. Then chill everything for approx. 30 minutes.

Preheat oven to 175 °C convection and bake the cold springform pan with the dough base for 25 minutes at 175 °C convection until golden brown. Then let the dough base cool down.

Meanwhile, beat eggs with 200 g sugar for 5 minutes until a thick, creamy consistency is achieved. Then carefully stir in the crème fraîche. Finally, stir the already squeezed lemon juice and the grated zest of the second lemon half into the crème fraîche mixture.