This is an old school dish used at picnics and bbqs. I did a lemon key lime version years ago, but that was before I discovered elderflower’s ability to add flavor. I hope you like it.

Crust:
1 1/2 cup flour
3/4 cup sugar
1/2 teaspoon salt
8 ounces unsalted butter
Filling:
6 ounces sugar
2 tablespoons flour
1 tablespoon corn starch
6 ounces Meyer lemon juice
2 tablespoons Meyer lemon zest
3 large eggs
4 tablespoons melted butter
1 teaspoon elderflower syrup
1 teaspoon elderflower liqueur

Heat oven to 350.

In bowl mix flour, salt, sugar, and butter.

Place on the bottom of a 9” cake pan.

Bake for 12-15 minutes.

In the same bowl add sugar, flour, cornstarch, lemon juice, eggs, elderflower syrup, elderflower liqueur, and zest.

Beat until smooth and creamy.

Pour over hot crust.

Bake for 20-24 minutes.

Let cool in refrigerator for 2 hours.

Top with powdered sugar (but I don’t).