For the dough: "1 1/2 cups all-purpose flour", "4 tablespoons of confectioner's sugar", "1/2 cup cold unsalted butter, cut into small pieces".
For the topping: "2 large eggs", "1 cup confectioner's sugar", "2 1/2 tablespoons freshly squeezed lemon juice".
For the dough: "1 1/2 cups all-purpose flour", "4 tablespoons of confectioner's sugar", "1/2 cup cold unsalted butter, cut into small pieces".
For the topping: "2 large eggs", "1 cup confectioner's sugar", "2 1/2 tablespoons freshly squeezed lemon juice".
"Preheat the oven to medium (180°C)."
"Make the dough: In a medium-sized bowl, combine the flour, confectioner's sugar, and cold butter
Mix until a crumbly mixture forms."
"Form a ball of dough and shape into a 20cm square refractory mold, pressing firmly to remove any air pockets."
"Bake in the preheated oven for about 15 minutes or until firm."
"Make the topping: While the dough is baking, beat the eggs in an electric mixer until frothy."
"With the mixer still running, add the confectioner's sugar and lemon juice
Continue beating until the topping is smooth and creamy."
"Increase the oven temperature to hot (200°C)."
"Spread the topping over the dough and return it to the oven for about 20 minutes, or until golden brown."
"Let it cool, then cut into 16 squares
Serve warm or at room temperature."
