Makes 16
.
Base
100g butter
50g icing sugar
1 lemon zest
175g plain flour
.
Topping
250g icing sugar
50g plain flour
5 medium eggs
250ml lemon juice
.
Method
Preheat oven to 160C/140C fan.
Grease & line a 9″ square baking tin with parchment. Set aside.
For the base, cream the butter, sugar and lemon zest until soft.
Add the flour and mix.
Spoon the mix into the base of the tin and press down with a spoon.
Bake for 30mins.
Remove and allow to cool.
For the topping, turn the oven up to 180C/160C fan.
Whisk all Ingredients together and pour this over the cooled base.
Bake for 20-25 minutes or until the topping has set and has a slightly wobble.
Allow to cool completely to room temperature then chill.
Portions into squares and enjoy!

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