Bob Esponja

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Recipe of SpongeBob Lemon Bars

SpongeBob Lemon Bars

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Crazy everyone with the acid taste of these lemon cakes. They are great for any occasion where there are children involved. They will simply love you!
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8 portions
  • 2 sticks butter, at room temperature
  • 1/2 cups sugar
  • 1/2 teaspoons salt
  • 2 cups flour
  • 2/3 lemon juice
  • lemon zest, (1 yellow lemon)
  • 1 cup sugar
  • 1/2 cups flour
  • 4 eggs
  • 200 fondant
  • 1/2 cups royal, Icing in black


Preheat the oven to 180 degrees C.
In a bowl add the butter and beat with an electric mixer .
Add the sugar and beat at low speed.
Add the salt and beat at low speed.
Add the flour little by little and mix until it is a mass of sandy consistency.
On a previously greased 9 "x 13" refractory, pour the mixture and press it with your hands until it is smooth and even.
Bake for 20 minutes or until the base begins to brown on the edges. Let cool for 10 minutes.
For the filling: In a bowl mix flour and sugar with a balloon whisk. Add the eggs and beat gently. Add the lemon juice and the zest.
Pour the mixture on the base and bake for 20 min. Let it cool. Place the refractory in the refrigerator for 1 to 4 hours. Part in small squares to make the bars and reserve the edges to make the nose of SpongeBob later.
For decoration: Divide the fondant in 3 parts, reserve one in white and the others paint one pink and one blue. Cut small circles of white and blue fondant for the eyes.
With the pink fondant cut circles to make the cheeks. Make small teeth with the white fondant. Use the black Royal Icing to trace the mouth, the center of the eyes and the eyelashes. With the leftovers you reserved earlier, use only the stuffing to make small little noses of SpongeBob.


You can make them orange or pineapple.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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