These are like a double layered shortbread which are sweet and tangy. The base is baked first and then the lemony layer is placed on top and baked further for a once in a while treat.
Makes approximately 16 pieces
For the Base:
225g butter, softened
65g icing sugar (confectioners’)
225g plain flour
For the Filling:
4 eggs, beaten
330g caster sugar
4 tbsp plain flour
4 tbsp lemon juice
1 tablespoon lemon zest (approx 1 lemon), finely grated
Preheat the oven to 180C.
Blend the butter with the icing sugar and the 225g plain flour.
Place the mixture into a baking tin (approx 13x9x2 inch). Bake in the centre of the oven for 18-20 minutes until almost firm. Remove from the oven.
For the filling, blend the eggs with the caster sugar, the 4 tablespoons of plain flour, lemon juice and lemon zest.
Pour over the baked layer.
Return the tin to the oven and bake for 20 minutes more. Loosen around the edges, and cut into 16 pieces. Sprinkle with icing sugar and serve.