Ingredients
CRUST
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1 cup (225 g) unsalted butter, room temperature
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1/2 cup (115 g) granulated sugar
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2 cups (260 g) flour
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3 tablespoons (40 g) poppy seeds
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1/4 teaspoon (1 g) salt
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Optional: 1/2 teaspoon (3 g) almond extract
FILLING
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4 eggs
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1 1/4 cup (280 g) granulated sugar
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2 lemons, zested
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2/3 cup (156 ml) freshly squeezed lemon juice
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1/4 cup (40 g) flour
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1/2 teaspoon (3 g) baking powder
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1/2 teaspoon (3 g) salt
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2 tablespoons (30 g) icing sugar
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2 tablespoons (30 g) poppy seeds
Directions
- Heat oven 350°F (176°C). Spray a 9-inch (23cm) square baking pan with cooking spray. Line with parchment; set aside.
CRUST
- Cream together butter, granulated sugar and almond extract with a hand mixer in a large bowl until light and fluffy, about two minutes.
- Mix in flour, poppy seeds and salt just until combined.
- Press into bottom and 1/2-inch (1 1/2 cm) up sides of prepared pan. Dock crust with a fork. Refrigerate 10 to 15 minutes.
- Bake until lightly browned, about 25 minutes. Cool slightly.
FILLING
- Reduce temperature to 325°F (163°C).
