Strawberry Lemon Slices

Ingredients:

Crust
1 ½ cups (375 mL) Robin Hood All Purpose Flour
½ cup (125 mL) icing sugar
¼ tsp (1 mL) salt
¾ cup (175 mL) cold butter, cubed
Filling
4 (4) eggs
1 can (300 mL) Eagle Brand® Regular or Low Fat Sweetened Condensed Milk
½ cup (125 mL) lemon juice
2 tbsp (30 mL) lemon zest
1 Jar (250 mL) Smucker’s® Pure Strawberry Jam
icing sugar for decoration

Directions:

1. Preheat oven to 350ºF (180ºC). 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 in bowl of food processor 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 15-18 minutes, until edges are golden.
4. Filling: In a large bowl, beat the eggs with a handheld whisk until they are well mixed. Add the condensed milk and beat until it is fully incorporated. Whisk in lemon juice and zest.
5. Spread jam over hot crust. Pour filling over and bake for 25-30 minutes, or until filling has set.

Featured Products:

Smucker’s Pure Strawberry Jam

Robin Hood All Purpose Flour

Eagle Brand® Sweetened Condensed Milk