Ingredients
Crust:
1/2 cup butter (1 stick butter)
1 cup flour
1/4 cup powdered sugar
1 tablespoon lemon zest
Pinch of salt
Filling:
2 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/2 teaspoon lemon extract (optional, for extra tang)
3 tablespoons flour
Pinch of salt
Topping:
1 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla
Preparation
Preheat oven to 350 degrees F. Lightly grease 8-inch square baking dish.
Place crust ingredients into a bowl and cut together using pastry blender or two knives. Press into baking dish and bake for 25-28 minutes or until light brown.
While crust is baking, whisk together filling ingredients in a bowl. Once crust has come out of oven, allow to cool about one minute. Pour filling onto hot crust and bake 20 minutes or until set.
While filling is baking, combine topping ingredients in a bowl. Once filling is set, remove from oven and dollop topping over hot filling and spread evenly. Bake for another 8-10 minutes until topping is set. Remove from oven and allow to cool.
Refrigerate until well chilled or overnight.
