Original source: Tamarind and Thyme
Crust
113g (1/2 cup) unsalted butter, softened
25g (1/4 cup) powdered sugar
140g (1 cup) plain flour
1/8 tsp salt
Curd Topping
200g (1 cup) sugar
2 large eggs
80mL (1/3 cup) lemon juice, from about 2 lemons
1 tbsp lemon zest, from about 1.5 lemons
2 tbsps flour
1/4 tsp baking powder
Crust
Preheat the over to 180 degrees Celsius. Cream the butter and powdered sugar together and then stir in the flour and salt just until it all comes together. Grease an 8″ square baking pan and then press in the dough to cover the entire base of the pan in an even layer. Bake for 20 minutes or until golden brown.
Topping
While the crust is baking, whisk together the sugar and eggs until well combined and then add the rest of the ingredients and then whisk again. After the crust has baked, give the mixture a final whisking and then pour the mixture on top of the crust. Return to the oven and bake until the top is set, about 20 minutes.
Let the pan cool (if you can!) and dust the top generously with powdered sugar. Cut into 16 squares. Serve. Eat.
