Ingredients:
For the shortbread crust :
- 120g butter at room temperature
- 30g icing sugar
- 130g plain flour
For the lemon blueberry filling :
- 1 tablespoon lemon zest
- 80ml fresh lemon juice
- 250g fresh blueberries
- 2 large eggs
- 200g caster sugar
- 25g plain flour (suggest to increase because it took 40 minutes instead of 25 minutes to set.)
Method : Kat Sini
