| Servings |
6
|
Ingredients
- 150 gr all purpose flour
- 30 gr icing suguar
- 4 tabsp corn flour
- 1/2 teasp kosher salt
- 125 gr diced butter
- 180 ml freshly squeezed lemon juice
- 250 gr caster sugar
- 1 lemon zest only
- 5 tabsp all purpose flour
- 6 eggs
Ingredients
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|
Instructions
- Heat oven at 360°F, in a bowl mix 150 gr flour, icing sugar, corn flour, kosher salt and diced butter. You will end with a crumbled dough, spread it on a square tin ( about 11X11 inches) covered with baking sheet, press a little and put in the oven until golden, about 20 minutes.
- Beat in another bowl lemon juice, eggs, caster sugar, lemon zest and flour until you have no lumps. Pour this over the still hot crumble base, low oven temperature to 300°F and bake until custard is firm, about 40 minutes.
- Let it cold, sprinkle with more icing sugar and cut about 12 squares.
