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Ingredientes
- 6 ounce Plain White Flour Icing sugar
- 9 1/2 ounce Butter
- 5 x Lemons
- 10 x Large eggs
- 10 ounce Caster Sugar
Direcciones
- Blend together the flour, 1 level Tbsp. of icing sugar, and 3.5 ounces butter in a food processor till the mix resembles breadcrumbs. divide between two 22cm ceramic flan dishes and press into the base using your fingertips.
- Bake at 170C/325F/Gas Mark 3 for about 35-40 min or possibly till golden brown.
- Heat the remaining butter for the filling and place in a processor with the grated rind and squeezed juice of the lemons (about 7 fl ounce), the Large eggs and caster sugar. Blend till smooth, then pour over the hot shortbread (the bases must be hot when the filling is put in or possibly the crumbs will rise to the surface.)
- Bake at 130C/250F/Gas mark one-half for 75 to 90 min or possibly till just set
- (the slower the cooking time the smoother the texture), Leave to cold then cover and chill for up to 4 days.
- To serve, remove from the fridge for 1 hour. Cut into wedges, ease out of the dishes and dust heavily with icing sugar. Return to fridge till required.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 457g | |
| Recipe makes 2 servings | |
| Calories 1340 | |
| Calories from Fat 1182 | 88% |
| Total Fat 133.95g | 167% |
| Saturated Fat 76.85g | 307% |
| Trans Fat 0.0g | |
| Cholesterol 1332mg | 444% |
| Sodium 1122mg | 47% |
| Potassium 469mg | 13% |
| Total Carbs 9.14g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.9g | 3% |
| Protein 32.99g | 53% |
