Printable Recipe
Crust
1/2 cup butter, softened
1/4 cup pwd sugar
1 cup flour
Mix the above well, and pat into an 8" square pan. Bake at 350 degrees for about 15 minutes, or until lightly browned.
Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice *Note: You will get about 1 Tbsp of zest and juice out of a good-sized lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
Combine all of the ingredients and beat well. Pour over partially baked crust and bake an additional 20-25 minutes until custard is set. Cool and frost.
Frosting
1 1/2 cups pwd sugar
2 tbsp butter, softened
1 tbsp milk
1 tsp vanilla extract (I use lemon extract, instead)
Beat until smooth.
Crust
1/2 cup butter, softened
1/4 cup pwd sugar
1 cup flour
Mix the above well, and pat into an 8" square pan. Bake at 350 degrees for about 15 minutes, or until lightly browned.
Filling
2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice *Note: You will get about 1 Tbsp of zest and juice out of a good-sized lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
Combine all of the ingredients and beat well. Pour over partially baked crust and bake an additional 20-25 minutes until custard is set. Cool and frost.
Frosting
1 1/2 cups pwd sugar
2 tbsp butter, softened
1 tbsp milk
1 tsp vanilla extract (I use lemon extract, instead)
Beat until smooth.
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