A new twist on a traditional dessert.
You need...
Shortbread crust...
🍋 1 cup of butter- room temperature
🍋 2 cups of flour
🍋 1/2 cup of granulated sugar
Filling...
🍋 1 cup of mango purée- about 2 medium size mangos
🍋 1/4 cup of lemon juice
🍋 1/4 cup of flour
🍋 1 1/2 cup of granulated sugar
🍋 1/4 teaspoon of salt
🍋 1 teaspoon of lemon zest
🍋 4 eggs - room temperature
🍋 1 egg yolk - room temperature
🍋 1 teaspoon of vanilla extract
Crust:
1. Preheat oven to 350. 2. Line a 9 by 9 baking paper with parchment paper and lightly spray with cooking spray.
3. Combine all ingredients in a food processor and pulse til mixture becomes fine/crumbly.
3. Pour the crumb mixture into a baking pan.
4. Press down with your hands to get rid of all air bubbles and make it even. Make sure it’s well packed.
5. Bake for 15 mins.
6. Set aside to let it cool.
Filling
1. In a clean food processor, blend mango and lemon juice to create a purée.
2. In a large bowl: mix flour, sugar and salt. Set aside. 3. In another bowl, whisk eggs and extra egg yolk together. 4. Add everything together slowly. Make sure you don’t over mix.
5. Bake for about 30-35 minutes. Just make sure the middle isn’t jiggly.
Allow to completely cool before serving. I like dusting it with powder sugar and serving with a mango and lemon wedge.
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