Ingredients:
3 large eggs
1 cup allpurpose flour (180 g) sifted
5 oz oz unsalted sweet cream butter (140 g)
1.5 oz confectioner’s sugar (40 g)
1/2 cup sugar (150 g)
1 lemon rind (organic if possible - to be grated)
3 medium squeezed lemon juice. Reserve the juice after straining to remove the pulp.
Directions:
Preheat oven to 350° Fahrenheit (180° Celsius or therm 6),
Melt butter in microwave or double boiler,
In a bowl mix melted butter with confectioner's sugar and then add 3/4 cup of the flour (saving 1/4 cup of flour aside),
Place a piece of parchment paper at the bottom of a buttered 8” x 8” (22 cm x 22 cm) square cake pan,
Evenly spread the dough into the cake pan and place into the 350° F (180° C) preheated oven for 20 minutes,
While baking the dough prepare the “lemon cream” beating the 3 large eggs with the sugar and the remainder of flour (1/4 cup):
then add the rind of one lemon along with the strained juice of the 3 lemons,
Pour the lemon cream mixture over the baked dough and place it back in the oven for 20 more minutes,
When ready allow to cool before cutting the cake into 12 square bites and removing from the cake pan.
Bon appétit !
