BASE:
1½ cups cake flour
½ cup caster sugar
125g unsalted butter, chilled and cubed
1 tbsp lemon zest
1 tsp NOMU Vanilla Essence
1 tbsp cold water, if necessary
FILLING:
1¾ cups caster sugar
6 large eggs, room temperature
1 cup lemon juice, freshly squeezed
1 tbsp lemon zest (optional)
TO SERVE:
Icing sugar to dust.
Preheat the oven to 180°C. Lightly grease a 20cm x 30cm baking tin and line with baking paper.
Sift the flour and sugar together and place in a food processor. Add the chilled butter, lemon zest and NOMU Vanilla Essence and pulse until it resembles breadcrumbs. Add the cold water, if needed, and pulse again until it just comes together. Place in the prepared tin and press down until smooth and evenly distributed. Place in the preheated oven and bake for 20-25 minutes until golden brown.
While the base is in the oven, prepare the filling. Place the sugar and eggs in a bowl and whisk until well combined. Whisk in the lemon juice and zest. Remove the tin from the oven and pour the filling over the base. Return to the oven and bake for another 15-20 minutes until the filling has just set. Remove from the oven, place on a cooling rack and allow to cool in the tin.
Once completely cooled, dust liberally with icing sugar and slice into squares.
BASE:
1½ cups cake flour
½ cup caster sugar
125g unsalted butter, chilled and cubed
1 tbsp lemon zest
1 tsp NOMU Vanilla Essence
1 tbsp cold water, if necessary
FILLING:
1¾ cups caster sugar
6 large eggs, room temperature
1 cup lemon juice, freshly squeezed
1 tbsp lemon zest (optional)
TO SERVE:
Icing sugar to dust.
Preheat the oven to 180°C. Lightly grease a 20cm x 30cm baking tin and line with baking paper.
Sift the flour and sugar together and place in a food processor. Add the chilled butter, lemon zest and NOMU Vanilla Essence and pulse until it resembles breadcrumbs. Add the cold water, if needed, and pulse again until it just comes together. Place in the prepared tin and press down until smooth and evenly distributed. Place in the preheated oven and bake for 20-25 minutes until golden brown.
While the base is in the oven, prepare the filling. Place the sugar and eggs in a bowl and whisk until well combined. Whisk in the lemon juice and zest. Remove the tin from the oven and pour the filling over the base. Return to the oven and bake for another 15-20 minutes until the filling has just set. Remove from the oven, place on a cooling rack and allow to cool in the tin.
Once completely cooled, dust liberally with icing sugar and slice into squares.
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