So, this dessert, I have to admit, is not particularly healthy, but not too bad at all and really very refreshing when refrigerated. It is a modification of this recipe, mostly in quantity – way too small in the original – and sugar cut down significantly.
For the base you need the following:
- 190 g softened butter,
- 1/4 cup caster sugar,
- 2 cups plain flour
- some vanilla extract.
Preheat your oven for 180°C, First, using the electric whisk, whip the butter, sugar and vanilla extract untill creamy, then combine with the flour and press into a 20×30 cm baking tin lined with baking paper. Bake for about 10 mins and prepare the filling meanwhile.
For the filling, mix the following ingredients until well combined:
- 6 eggs,
- 2/3 cup caster sugar,
- 3 Tbsp plain flour,
- 3/4 cup milk,
- juice and zest from 3 lemons.
Don´t expect it to be fluffy or creamy, it really is just a lot of runny liquid that is going to surprise you by nicely setting and thickening 🙂 Pour it over the base and return to the oven for about 20 mins or until set. Let it cool down and preferably refrigerate before serving. Similarly to rhubarb crumble, it is advisable to exercise portion control, the high lemon juice content may induce heartburn, if you eat half of it in one sitting 🙂