This is a long time family favorite recipe from my Grandmother. Perfect end to the summer barbeque!
INGREDIENTS
Shortbread:
- 1 cup butter
- 1/2 cup powdered sugar
- 2 cups of flour
Lemon Custard:
- 4 eggs
- 2 cups sugar
- 1/4 cup flour
- 6 Tbsp lemon juice (2 lemons) grated lemon rind
- grated lemon rind
DIRECTIONS: Mix butter, powdered sugar, and flour until crumbly then press into a 9×13 pan. Bake 350 for 15 minutes.
Beat eggs and the remaining ingredients until thick (approximately 8 mins). Pour onto slightly cooled crust. Bake 20-30 mins at 350. Cool. Sprinkle with powdered sugar through a sieve. Cut into squares or diamonds. Refrigerate if kept over a day.