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Strawberry Lemon Slices

  • Makes: 36 slices  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Baking Time: 48 minutes 

Ingredients

Crust

1 ½ cups375 ml Robin Hood® Original All Purpose Flour

½ cup125 ml icing sugar

¼ tsp1 ml salt

¾ cup175 ml cold butter, cubed

Filling

4 eggs

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

½ cup125 ml lemon juice

2 tbsp30 ml grated lemon zest

1 Jar250 ml Smucker’s® Pure Strawberry Jam

Icing sugar for decoration

Nutritional Information

Directions

  1 Preheat oven to 350°F (180°C). Grease and Line a 9” x 13” (3 L) baking dish with parchment paper, overlapping the longer sides for easy removal.

  2 Crust: Pour flour, icing sugar and salt into food processor bowl fitted with metal blade. Pulse until blended. Add cold, cubed butter and process mixture until it looks like little crumbs, about 15 seconds. Transfer mixture to prepared pan and press firmly onto the bottom of pan.

  3 Bake in preheated oven 15 to 18 minutes, until edges are golden.

  4 Filling: Beat the eggs in a large bowl with a handheld whisk until they are well mixed. Add the sweetened condensed milk and beat until it is fully incorporated. Whisk in lemon juice and zest.

  5 Spread jam over hot crust. Pour filling over.

  6 Bake in preheated oven for 25 to 30 minutes, or until filling has set.

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