Ingredients
Shortbread Crust
8 ounce butter , room temp
½ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon salt
1 ¾ cups all-purpose flour
Lemon Filling
6 large eggs , room temp
¾ cup lemon juice , room temp
2-3 tablespoons lemon zest
1 teaspoon vanilla extract
2 ½ cups granulated sugar
⅓ cup all-purpose flour
Powdered sugar , for dusting
INSTRUCTIONS
Shortbread Crust
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 x 13 baking sheet with a parchment paper.
Use enough parchment paper so the extra runs off the side of the pan. This will help you take them out easier once they are done cooking.
Add butter, sugar, vanilla, and salt in a large bowl. Using an electric mixer, mix until light and cream.
Stir in flour and mix until the flour has been fully incorporated.
Pat the dough into the entire bottom of the lined baking pan. Make sure dough is evenly distributed.
Place in a preheated oven and bake for about 15-20 minutes or until it is cooked through, firm, and slightly brown.
Lemon Filling
In a large bowl, whisk together eggs, lemon juice, lemon zest, and vanilla.
Add sugar and flour, continue whisking until fully combined.
Pour filling over baked crust.
Return to oven and bake for about 22- 25 minutes, or until the center is set and lemon filling no longer jiggles.
Remove from oven and let it cool completely - about an hour. Then place in the fridge and let it continue to cool for about for 1-2 hours. You may cover with plastic wrap and let it chill overnight before serving.
Remove, dust with powdered sugar, slice and serve.
Credit: African Bites
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