Shilpa Uskokovic

So it's really cool.

Yeah.

So you start with the shortbread, of course.

You whisk together, just by hand, room temperature butter, some powdered sugar, some granulated sugar, some vanilla extract, some salt.

Whisk that up until kind of like fluffy, smooth.

Mix in some flour and a touch of baking powder too.

Spread that in a pan and bake it.

And so while that's baking, you're going to make your curd.

So you're going to cut up two whole lemons, just into chunks, however you want.

And take the seeds out.

Then put all of it into a blender with some additional lemon juice.

Puree that until it's like very pulpy.

Not like smooth, but it's just like completely broken down.

Like, yeah, almost like a slushy, but not frozen.

And then you're going to strain that.

So get old, like the pulpy bits out.

It's fine if some go through, but you want to take like,

the bulk of that body out.

And then you're gonna mix in some egg yolks, a can of sweet condensed milk, and some salt.

As soon as that crust is done baking, you're gonna pour on that lemon mixture, and then you're gonna bake it just until it jiggles, just until it's set.