I’ve made these bars with whole lemon and gooseberries recently and my family liked them. There’s no particular recipe for them as it was a part of my improvisations with the ingredients I had at the moment. There was this lonely lemon hanging out in the fridge for some time and those 30% sweet – 70 % sour gooseberries from our dacha 🙂 And some butter in the freezer! The dough recipe was inspired by this friend’s recipe here, I just used less butter, omitted soda+vinegar and added some spices to the dough. The lemon part of the filling was inspired by another friend’s recipe where it is the only fruit component.
1 year ago – Greek Olive Buns and Breadsticks
2 years ago – Spanakopita and Mediterranean Vegetable Millefeuille
3 years ago – Summer Goes On with Sourdough Mini-Rolls
4 years ago – Pommes. Pommes de Terre too
Lemon-Gooseberry Bars will make soft pie-like bars with a tangy summer berry flavour.
- 2 eggs
- 1/2 cup of sugar
- 100 g butter from the freezer
- 3-5 glasses of flour
- spices like cardamom
- 1 whole lemon
- gooseberries – I had a mixture of red & black gooseberries
- 1 Tb cornstarch
- sugar and spices, to taste
- First, mix cold butter with sugar and add eggs. Add a cup of flour and spices and see how it goes. You might need about 2 cups for the dough to be malleable but thick. Turn the pastry onto a surface and divide in two equal parts (balls), wrap them in plastic foil or put them in two plastic bags and then of they go into the freezer for about one hour. The more you chill them, the easier the grating.
- Meanwhile, prepare the filling: Wash the lemon thoroughly, cut it in pieces and take out the seeds. Then put the pieces in the blender and wheeze them to achieve the result you want (bigger / smaller pieces). Add sugar to taste (about 3/4 of a cup I guess) and spices (ginger, mm?) and berries cleaned from all the stalks. Blend the mixture again and then by hand add the cornstarch (which will help create a less runny filling).
- Grate one piece of the dough to make the base for the pie – you can grate directly onto the bottom of a lined rectangular baking tin. The larger tin you use the thinner the dough and filling levels will be. Spread the filling all over the bottom layer and grate the second ball on top of the filling, covering it as much as you can (avoid too much action so that you do not destroy the authentic ‘grated’ look!). If the dough gets too soft making grating quite a hard job, put the ball into the freezer back for some time and then continue the process.
- Bake at 180’C for about 30 minutes.
- Let the pie cool a bit and then cut it into slices.
Remarks: Although the berries I had were already quite tangy (to say the least), I think the combination with sugar was a good one. Just add enough sugar to cover the sourness of both. And you can use any kind of berries you have, I think. The filling will be oozing from the sides of the pie but that’ll only create this sugary extra something to the border slices 🙂
Result: Lemon-gooseberry bars, isn’t it a perfect end-of-summer vitamin booster?
Check out these Double-Decker Gooseberry Scones too!