Lemon is one of my favorite dessert flavors and I think this recipe is why. To make this recipe gluten-free, use masa flour and double the baking powder. Make the day before.
Crust
- 1 cup flour (or masa)
- scant 1/3 cup margarine
- 1/4 cup powdered sugar
Filling
- 1 cup sugar
- 2 eggs
- 2Tbs flour (or masa)
- 2Tbs lemon juice
- 1/2tsp lemon extract
- 1/2tsp baking powder (double if making gf)
- 1/4tsp salt
- powdered sugar for dusting
To make the crust: Preheat oven to 375. Mix all and pat into 8″ square pan. Be sure to extend up the sides 1/2″ or so. Bake ~15 minutes.
To make the filling: Combine sugar and eggs, flour, then the rest. Mix until frothy. Pour into crust. Bake 18-22 minutes or until light golden brown. Remove from oven and dust with powdered sugar. Cool to room temp, refrigerate overnight. Cut before serving.
Bread Butter and a Cup of Tea 