If like me you are a fan of lemon desserts then this recipe is definitely for you. Its another easy one which calls for ingredients that you will more than likely already have stored away. Would be a nice and impressive treat if friends are coming over for tea and chats. The sugar content is quite high as with most curds so maybe this will be one for when you feel like a you deserve a treat 😉
What you need:
For the biscuit base; 2oz icing sugar
71/2 oz four
For the filling; 21/2 oz flour
16 oz sugar
280 ml lemon juice
zest of one lemon
6 whole eggs and one egg yolk
What to do:
Preheat the oven to 180 degrees. Butter and line a 9 by 13 inch baking tin with parchment. Firstly make the shortbread base. Sift the flour and sugar into a mixing bowl and combine. Add the butter which has been cut into cube size pieces. Using your fingertips rub the butter into the flour until a dough is formed. Press the dough into the baking tin insuring you have a nice even layer and all the base of the baking tin is covered. Cover with parchment and baking beans and bake in the oven until golden brown for around 30 mins. (Remove the baking beans for the last ten minutes of baking)
Meanwhile make the filling. sift the flour in a bowl and add the sugar. Add the lemon juice and zest and whisk together. In a jug whisk together the eggs and yolk with a pinch if salt. Slowly incorporate the egg into the flour mix whisking all the time.
Once the shortbread base is golden brown in the oven pull out the oven tray and pour the filling into the hot tray and return to oven. Reduce the oven to 150 degrees and bake until there is no wobble when you shake the tin. This should take around 30-40 mins.
Allow to cool completely before cutting into squares and dredging in icing sugar. As they are quite filling I like to cut them into smaller squares. These will keep in the fridge for up to 4 days.