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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These are so easy. Sweet and tangy with a perfect shortbread crust. Ingredients:
1 1/3 cups all-purpose flour |
1/4 cup white sugar |
1 tablespoon lemon zest |
1/4 cup ground almonds |
1/2 cup softened butter |
1/2 cup brown sugar |
1/4 cup white sugar |
1 tablespoon all-purpose flour |
1 teaspoon baking powder |
2 eggs |
1/3 cup flaked coconut, toasted (optional) |
2 tablespoons lemon zest |
1/4 cup lemon juice |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
3. Bake in the preheated oven until the crust is golden brown, about 20 minutes.
4. While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
5. Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.
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