Shortbread crust
3 cups (385 g) flour
1½ cups (185 g) powdered sugar
a pinch of salt
1½ cups (350 g) butter, melted
½ tsp vanilla extract
6 eggs, whole
1½ – 2 cups (200 – 300 g) white sugar
½ – ⅔ cup (120 – 155 ml) fresh lemon juice (from about 4 lemons)
zest from 3 lemons
½ cup (65 g) all purpose flour
1½ teaspoons baking powder
Combine flour, powdered sugar and salt in a bowl.
Add melted butter and vanilla extract. You will get a soft dough.
Transfer the dough into 9 x 13 inch baking pan lined with baking paper.
Bake for 15 minutes at 350 F (175 C). Take out of the oven.
In the meantime, mix whole eggs together with sugar until fluffy.
Add lemon juice and lemon zest and mix some more until sugar starts dissolving.
Add flour and baking powder and mix just until incorporated.
Pour over hot shortbread crust and return to the oven.
Bake for about 35-45 minutes more or until set in the middle.
Cool completely, cut and serve dusted with powdered sugar, according to