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Prep Time: 0 Minutes Cook Time: 48 Minutes |
Ready In: 48 Minutes Servings: 6 |
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This incredibly easy lemony lemon curd rests atop a strawberry filling and a buttery shortbread base. One bite of this and you'll start thinking of summer!! Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup icing sugar |
1/4 teaspoon salt |
3/4 cup cold butter, cubed |
4 eggs |
1 (300 ml) can eagle brand sweetened condensed milk (regular or fat-free) |
1/2 cup lemon juice |
2 tablespoons lemon zest |
1 (250 ml) jar smucker's pure strawberry jam |
icing sugar, for decoration |
Directions:
1. Preheat oven to 350°F Grease and line a 9x13-inch baking dish with parchment paper, overlapping the longer sides for easy removal.
2. CRUST: Place flour, icing sugar and salt in bowl of food processor fitted with metal blade. Pulse until blended. Add cold, cubed butter and process mixture until it looks like little crumbs, about 15 seconds.
3. Transfer mixture to prepared pan and press firmly onto the bottom of the pan. Bake in preheated oven 15-18 minutes, until edges are golden.
4. FILLING: In a large bowl, beat the eggs with a handheld whisk until they are well mixed. Add the sweetened condensed milk and beat until it is full incorporated. Whisk in lemon juice and zest.
5. Spread jam over hot crust. Pour filling over and bake 25-30 minutes or until center filling has set.
6. Once chilled remove from dish using 2 sides of overlapped parchment paper as handles. This enables you to cut in nice even slices. Cut into 36 slices.
7. Slice a strawberry, but not all the way through, and fan it out on top of the slice.
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