Beth's Lemon Bar Pie

Updated at: Thu, 15 Feb 2024 02:31:26 GMT

Step 1

Preheat oven to 325F/(162C)

Step 2

Spay a 9” (23 cm) cheesecake pan with baking spray.

Step 3

Combine butter and powder sugar in an electric mixer then add vanilla and salt beat until combined and then add flour mixing until dough balls form. Flatten into a disk and roll out to ¼” (6 mm) thick. Doesn’t need to be perfect since you will just be pressing this into the tin and it’s a crumbly dough. Really doing this just for uniform thinness.

Step 4

Fit dough into pan pressing down to create a tight fit and making sure the dough is uniformly level. DO NOT PRICK DOUGH.

Step 5

Place tin in oven for 20 mins until baked and golden brown.

Step 6

Meanwhile, in a large bowl combine eggs, sugar, zest, juice and salt, whisk until combined then add flour, whisk until smooth.

Step 7

Pour filling on top of shortbread and bake for 20-22 mins until filling is set. Allow to cool and refrigerate until ready to serve.

Step 8

Before releasing slide a sharp knife around the edge of the tin to make sure pie will release easily. Then release pan.

Step 9

Dust with powdered sugar on top and cut into slices. Serve with homemade whipped cream and strawberries.

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