Ingredients
Tap to tick offDough
- 2 Cups All Purpose Flour
- ½ Cups Icing Sugar
- 1 Cup Butter
chilled
Filling
- 6 Eggs
- 2 Cups White Sugar
- 1 Cup Lemon Juice
fresh, approx. 4-5 lemons (use skin for zest) - 3 Tbsp Lemon Zest
approx. 3 lemon's worth - ½ Cups All Purpose Flour
Streusel
- 1 Cup All Purpose Flour
- ½ Cups White Sugar
- ½ Cups Butter
soft
Method
Preheat oven to 325ºF.
In a large bowl
- 2 Cups All Purpose Flour
- ½ Cups Icing Sugar
- 1 Cup Butter
chilled
Sift together the flour and icing sugar. Add chilled butter with a pastry cutter or your fingers. Work the butter and flour mixture into the size of small peas.
Press the mixture into the bottom of a 13x9 baking pan. Make the mixture come up the sides of the pan about 3/4 of an inch.
Bake at 325ºF for 20-30 min until golden brown.
In a small bowl
- 1 Cup All Purpose Flour
- ½ Cups White Sugar
- ½ Cups Butter
soft
While the base bakes, make streusel until it has a fine crumb consistency then set aside.
Once baked, remove base from oven to cool and reduce temp to 300ºF while you prepare filling & topping.
In a large bowl
- 6 Eggs
- 2 Cups White Sugar
- 1 Cup Lemon Juice
fresh, approx. 4-5 lemons (use skin for zest) - 3 Tbsp Lemon Zest
approx. 3 lemon's worth - ½ Cups All Purpose Flour
In a large bowl, whisk together eggs and sugar. Add zest and lemon juice to the sugar mixture and whisk together. Sift the flour over lemon mixture and stir until well combined.
Pour mixture over the baked crust, and bake for 25 min at 300ºF. Once the mixture is firm enough, add streusel topping. Bake for a further 10 min or until set.
Let cool completely, dust with icing sugar, slice and enjoy!