• 24servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, C, D
MineralsNatrium, Fluorine

Ingredients Jump to Instructions ↓

  1. Pastry dough

  2. 1 cup 198g / 7oz Butter - at room temperature

  3. 1/2 cup 99g / 3 1/2oz Powdered sugar

  4. 2 cups 125g / 4.4oz All-purpose flour

  5. Pudding mix

  6. 4 Eggs (large)

  7. 2 cups 396g / 13oz Granulated sugar

  8. 1 Salt - a few grains

  9. 5 teaspoons 25ml Grated lemon rind - fresh

  10. 6 tablespoons 90ml Fresh lemon juice

  11. 1/4 cup 15g / 1/2oz All-purpose flour

  12. Garnish

  13. 2 tablespoons 30ml Powdered sugar - (2 to 4)

Instructions Jump to Ingredients ↑

  1. Butter and flour a 13x9x2 inch cake pan. In large bowl, beat butter until creamy. Beat in 1/2 cup confectioners sugar then work in the flour to make a smooth dough. Press dough in pan. BAKE 350F for 15 minutes (more or less) until top is light brown.

  2. Beat eggs, add sugar and salt, lemon peel and juice and the remaining flour. Pour into the baked crust. Bake at 350F for about 30 minutes, until egg mixture is set and has a thin slightly brown crust. Remove from oven and run knife around edge. Sift 2 Tbs of powdered sugar over top. Let cool before cutting into 24 bars.

  3. TIP: If you substitute salt-free butter, increase salt to 'a dash' or just let the bars bake a little longer. Use fresh lemon juice; you need the pectin in fresh.


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