🧑‍🍳 Instructions:
1. Make the Dough:
- In a large bowl, combine flour, sugar, and lemon zest.
- Cut in the cold butter using a pastry cutter or your fingers until mixture is crumbly.
- Add egg yolks and vanilla; knead just until the dough comes together.
- Divide dough in half. Wrap each half in plastic wrap and freeze for 30–45 minutes — this helps with grating.
2. Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking dish (8×8 or 9×9 inches) with parchment paper.
3. Assemble:
- Grate one half of the dough directly into the baking dish using the large holes of a box grater.
- Gently pat down to form an even layer.
- Spread the fruit preserves evenly over the base.
- Grate the remaining dough on top, letting it fall lightly and evenly.
4. Bake:
- Bake for 35–40 minutes, or until golden and lightly crisp on top.
5. Cool & Finish:
- Let cool completely in the pan.
- Dust generously with powdered sugar, then slice into squares or bars.
đź’ˇ Tips:
- The grated top layer is key — don’t press it down too much or you’ll lose that airy, crumbly texture.
- For a grown-up twist, stir a little rum into the jam before spreading.
- Store in an airtight container; it tastes even better the next day!
Would you like a walnut or poppy seed variation? Or a video-style version you could share on your blog or socials?
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