1/2 cup of packed light brown sugar
1/2 teaspoon of salt
8 eggs (organic or natural eggs taste better!)
1 1/2 cups of sugar (some like them with 2 cups or with only 1 cup, I lean toward less)
1 1/2 cups of lemon juice
2/3 cup of flour (see above comments)
1 teaspoon of lemon zest or real lemon extract
1/2 teaspoon of cardamom (optional but is what makes them original)
Whisk together and pore on hot shorbread. Reduce oven temperature to 300F. Pop large bubbles on the top with the whisk or a toothpick . Cook in oven for 30-40 minutes until center is set when you lightly jiggle the pan (my oven can be moody). Cool in pan until you can touch the side of it. Cut with a clean blade or a plastic knife. Remove from pan using the overhanging aluminum foil. Arrange on a lovely dish. Refridgerate and right before serving sprinkle with powdered sugar.
|Pop these bubbles.|
|See what happens when you don't pop the bubbles.|
Hope you feel inspired! Have a delicious day!