Meredith Munoz
Meredith Munoz, known as @mersgoodeats, is a nutritionist and passionate food creator dedicated to crafting healthy, approachable, and easy-to-make recipes. With a background in Nutritional Sciences from Texas A&M University and as a Registered Dietitian-to-Be (RD2B), she combines her academic expertise with a love for wholesome cooking. An avid runner and sourdough enthusiast, Meredith shares her culinary creations and wellness tips, inspiring her audience to embrace balanced and nutritious lifestyles.
Ingredients
Shortbread Crust
- ½ cup unsalted room temperature butter
- ⅓ cup Florida Crystals® Regenerative Organic Certified® Light Brown Sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups all purpose flour
- ¼ tsp salt
Lemon Filling
- 3 eggs
- 1 zested lemon (about 1 tsp)
- 1 ¼ cups Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar
- ½ cup lemon juice (about 4 lemons)
- ¼ cup all purpose flour
Topping
Instructions
Step 1
Start by prep heating your oven to 350ºF
Step 2
In a large bowl combine your soft butter and brown sugar. Using a hand mixer or stand mixer, mix until light in color. Add your egg and vanilla and mix again. Lastly, add your flour and salt and mix well. Transfer to a lined 8x8 baking dish and bake on 350ºF for 22 minutes.
Step 3
While your crust is baking make your lemon filling. Add your eggs to a large bowl and whisk for 2 minutes, add your lemon zest and mix again. Once combined, add your raw cane sugar and mix again. Add your lemon juice and mix before adding your flour.
Step 4
Once your crust has baked, top it with your lemon filling. Place it back in the oven on 350ºF for 20 minutes.
Step 5
After 20 minutes, remove from the oven (even if the center is a little giggly). Allow it to cool on the counter for 1 hour then refrigerate for at least 3 hours.
Step 6
Top with your powdered sugar and enjoy!
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YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER
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