Ingredients for crust:
- 1 pound butter – cold – cut into pieces
- 2 cups AP flour
- 1 cup white sugar
- 2 cups gram cracker meal
- ½ teaspoon salt
- ½ cup corn starch
Combine flour, gram cracker meal & butter in a food processor, pulse for 30 seconds.
Add the rest and run until it starts to turn into a ball.
Line a ½ sheet pan with parchment. Roll the crust dough out to flat with a rolling pin and line the bottom of the sheet pan with the dough. Place in a 350°F oven for 25 minutes.
After rolling out the dough ..
… cut into 4 pieces and transfer to sheet pan covered with parchment
Use trim pieces on edges – bake
Ingredients for filling:
- 8 whole eggs & 4 yolks
- 2.5 cups sugar
- 1 cup lemon juice
- ½ cup orange juice
- 5 tablespoons lemon zest
- ½ cup butter
- ¼ cup corn starch
Simmer butter, lemon zest & ½ cup sugar for a few minutes.
Combine eggs, juices, sugar and zest in a mixer. Run on low until smooth, then add the corn starch, run for 30 seconds.
Pour all over the pre-baked crust, bake at 375°F for 25 minutes. Remove from oven and refrigerate.
Once chilled, remove from fridge and slice into squares, dust with powdered sugar.
Lemon Zest with pre baked crust
Place in the oven @375°F for 25 min.
Remove from oven and cool in the fridge for at least an hour prior to cutting.
Plate with whipped cream and fruit garnish…. ENJOY!