TOP Reviews:
Mostly everyone loves this recipe but I’m just not crazy over it. I followed the recipe but I did add about 1/8 teaspoon or less of Boyajian pure lemon oil after tasting the filling because I wanted to make sure it was lemony enough because it sure was sweet! I also warmed up the filling a bit in sauce pan to get a head start on but it still seems, now that I’ve cooked and cut into it, that it should have been baked longer. I also am not crazy about the crust, it was bland to me.
I’ve tried several recipes and find this most outstanding. The extra large eggs and the amount of lemon juice and zest give an exquisite lemony taste, also giving volume to the curd works excellently. The crust had a wonderful taste and texture.
I made this recipe for a fund raising bake sale, and everyone loved them! They were gone in seconds and people were asking me about them the next day. These are not figure friendly, but so delicious and easy to make. I made one batch with half reconstituted lemon juice and real lemon juice while the other with just real lemon juice. There was not much of a difference, but the real flavor comes from the lemon zest. The filling was a nice balance of sweet and tart which complemented the buttery shortbread crust.
This was an easy and simple recipe. Following the directions, mine turned out great. I read all the comments and decide to modify slightly. I did 2.5 cups of sugar in the lemon filling and added a teaspoon of vanilla for the shortbread. I think you need to adjust the amount of sugar based on your personal level of sweet tooth. As in all baking I had to adjust the baking time, based on how my oven works and such.
Ingredients
CRUST:
1/2 pound unsalted butter, room temperature
1/2 cup granulated sugar
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Ingredients
CRUST:
1/2 pound unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
FILLING:
6 extra-large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
Directions
Preheat the oven to 350°F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners’ sugar.
Source: justapinch.com