- Servings : 4
- Prep Time : 10m
- Cook Time : 50m
- Ready In : 60m
Light and Fresh!
- 250 grams unsalted butter at room temperature
- 125 grams sugar
- 420 grams cake flour
- 1 teaspoon(s) salt
- 6 large eggs at room temperature
- zest of 6 lemons
- 1 cup(s) freshly squeezed lemon juice
- icing sugar to dust
- seasonal fruit, to serve
Preheat the oven to 180°C. Line a 20cm x 30cm baking tray with baking paper.
For the crust, cream the butter and sugar until light and fluffy, preferably using an electric mixer fitted with a paddle attachment.
Combine the flour and salt and gently blend this into the butter mixture.
Place the dough on a floured board and dust your hands with flour. Roll the dough into a ball, then flatten it and press it into the tray, building an edge on all sides. Place in the refrigerator to chill.
Bake the crust until lightly browned, about 20 minutes. Cool on a wire rack.
For the filling, whisk together the eggs, sugar, zest, lemon juice and flour. Pour over the crust and bake until the filling is set, about 30-35 minutes. Leave to cool to room temperature.
ut into squares and serve dusted with icing sugar and seasonal fruit.