3/4 c flour
1/4 c powdered sugar
pinch of salt
6 Tbs cold butter
Filling1 1/2 c sugar
1/4 c flour
2 tsp cornstarch
1/2 c fresh, strained lemon juice
4 large eggs
Preheat oven to 350 degrees. Lightly coat 9x9 pan with cooking spray.
In bowl mix dry crust ingredients. Cut in butter until butter is pea sized. (I use a pastry blender, but two knives will work too) Mixture will be crumbly.
Pat crust into prepared pan. Press firmly. Bake for 20 minutes or until golden brown.
While crust is baking, mix together filling ingredients. A wire ship works great for this. Mix until blended and pour over baked crust.
Reduce oven heat to 325 degrees and bake 30 minutes or until center doesn't wiggle when you move the pan. Center should have a firm crust on top.
While crust is baking, mix together filling ingredients. A wire ship works great for this. Mix until blended and pour over baked crust.
Reduce oven heat to 325 degrees and bake 30 minutes or until center doesn't wiggle when you move the pan. Center should have a firm crust on top.