Crust:
210g or 3/4 cup Unsalted butter
0.5 cup Icing sugar
1.75 cups all purpose flour
.25 tsp salt
Filling:
2 cups granulated white sugar
4 large eggs or 5 med eggs
Juice from 2 lemons
2 Tbsp of grated lemon zest (from two lemons)
4 Tbsp All purpose flour
For the crust: Cream butter and sugar till fluffy. Add flour and salt till dough comes together. Press to bottom of greased pan (9 x 12" pan). Bake at 180C (350F) for about 24 mins or till lightly browned.
If you didn't have time to make the crust, the lemon filling recipe is enough for 24 regular tart shells.
For the filling: Beat sugar and eggs. Add lemon zest and juice. Fold in flour. Pour filling into baked crust and return to oven for 25 mins or until filling sets. Cool before dusting the top with icing sugar.
2 comments:
hohoho.... this is ze best!! thanks for sharing!!!
Oh and in the spirit of last night, guess what the code for lemon squares is??? Ans: LS
Hey, let me know if you tried this recipe. I've made tiny tweaks because I prefer the crust thinner, but it works really well for store-bought pie shells. Enjoy!
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