3/4 cup butter, softened
1/2 cup white sugar
3 tablespoons all-purpose flour
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups crushed cornflakes cereal
1 teaspoon lemon zest
Lightly butter bottom of 9 inch springform pan. Press all of the white on top of crust. Place foil underneath for seal.
In a medium saucepan, beat butter, brown sugar, eggs and vanilla until smooth. Beat in crushed cornflakes cereal, lemon zest and remaining lemon zest. Pour mixture over bottom of crust.
Bake in preheated oven until the top of crust is golden brown, about 1 hour. Cool completely. Cut into squares. Serve immediately.
Awesome sandwich, but some tips: 1) Cut in into chunks. 2) Use onion powder when cooking with it. 3) Season to taste. 4) Use poppy seeds if you want a crunch. I used walnuts because I was worried about the coffee killing them, but they were large and hard to kill. 5) I would have guessed that the raisins would be the star of this sandwich, but they weren't. Nice touch.
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