These are so easy. Sweet and tangy with a perfect shortbread crust.
Ingredients
- ⅓ cups all-purpose flour: 1 piece
- white sugar: 0.25 cup
- lemon zest: 1 Tbsp
- ground almonds: 0.25 cup
- butter: 0.5 cup (softened)
- brown sugar: 0.5 cup
- white sugar: 0.25 cup
- all-purpose flour: 1 Tbsp
- baking powder: 1 tsp
- eggs: 2 piece
- flaked coconut: 0.33333 cup (toasted, optional)
- lemon zest: 2 Tbsp
- lemon juice: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C).
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Place 1 1/3 cups flour, 1/4 cup white sugar, 1 tablespoon lemon zest, and the ground almonds in a mixing bowl. Add the softened butter and mix with your hands until the mixture resembles coarse crumbs. Press into the bottom of a 9-inch square baking dish.
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Bake in the preheated oven until the crust is golden brown, about 20 minutes.
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While the crust is baking, stir together the brown sugar, 1/4 cup white sugar, 1 tablespoon flour, and the baking powder in a bowl. Add the eggs, coconut, lemon zest, and lemon juice; whisk until the sugars have dissolved; pour over the crust.
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Return to the oven and bake until the lemon filling has firmed, about 15 minutes. Cool completely in the pan before cutting.
