To make the most of this fantastic dessert dish, use fresh squeezed lemons. Slice lemons in half and hold the sections "cut side up" as you squeeze in order to avoid getting seeds with your juice. Makes 6 - 8 servings.
1 cup butter, at room temperature
2 cups all-purpose flour, sifted
1/2 cup powdered sugar, sifted
4 eggs, beaten
1/3 cup fresh lemon juice (2 lemons)
2 lemons zested
2 cups granulated sugar
1/4 cups all-purpose flour, sifted
1 teaspoon baking powder
Mix together butter, 2 cups flour and powdered sugar by hand until they form into dough. Spread the dough onto an ungreased 13" x 9" baking pan. Bake for 15 minutes at 350 degrees or until golden brown. Check at 12 minutes. Remove from oven and cool in the baking pan.
Blend all ingredients well for a few minutes with a hand mixer. Pour over the cooked crust once it has cooled.
Bake for 25 minutes and dust with powdered sugar. Cut into squares and serve with afternoon tea.
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