Ingredients
Crust 1 cup (250 mL) all-purpose flour tsp (1 mL) fine salt cup (50 mL) cornmeal cup (50 mL) icing sugar, sifted cup (125 mL) unsalted butter Filling 4 large eggs 2 large egg yolks 1 1/3 cups (325 mL) sugar cup (50 mL) whipping cream or buttermilk cup (125 mL) fresh lemon juice 2 tsp (10 mL) lemon zest 1 tsp (5 mL) baking powder Icing sugar, for dustingDescription
Tart And Refreshing, These Are A Canadian Staple. Be Sure To Let Your Base Cool Completely Before Pouring Filling Over So That It Does Not Absorb Into The Crust. If You're In A Rush, Try Brushing The Baked Crust With An Egg White Immediately After It Com
Liquor Control Board Of Ontario
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