Karen's Lemony Things

Shortbread crust:

1 cup butter (2 cubes)

½ cup sifted powdered sugar

2 cups flour





Lemon Custard Topping:

4 eggs

2 cups sugar

1 tsp lemon peel (fresh)

6 tbsp lemon juice (fresh squeezed)

1/3 cup flour

1 tsp baking powder





Preheat oven to 350.



While oven is preheating place butter in a 9” x 13” pan and place pan in oven just long enough that the butter melts but doesn’t turn brown. Once butter has melted mix in remaining crust ingredients and press evenly into bottom of pan. Bake for 20 minutes. Crust should be lightly browned and soft.



While crust bakes, combine all topping ingredients in a large bowl and mix well.



When crust is done, remove pan from oven and, working quickly, prick crust all over with a fork. Pour topping on while crust is still hot. Return pan to oven and bake another 15 – 20 minutes or until center is set and no longer liquid. Allow to cool. Sprinkle with sifted powdered sugar, if desired. Cut when cool.



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