Lemon Shortbread Slice
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
- 16
Ingredients
- SHORTBREAD BASE
- 115 g plain flour
- 40 g cornflour
- 60 g icing sugar
- ¼ tsp salt
- 110 g butter cold, cut into 1cm cubes
- LEMON TOPPING
- 3 large eggs or 4 small eggs
- 330 g caster sugar / super fine sugar
- 35 g plain flour
- 1 tbsp lemon zest
- 90 ml lemon juice 2 - 3 lemons
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 200ºC/180C/ Fan
- Spray a 20cm/9" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
- Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form. Pour into prepared tin and press evenly and firmly into the base. (If you don't have a food processor, you can use your fingers to "rub" the butter into the dry ingredients and you'll end up with the same crumbs)
- Bake for 12 minutes or until light golden. Remove from oven.
- While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
- Pour Lemon Topping onto the Shortbread Base. Bake for 18 - 20 minutes until the topping is set and light golden in colour.
- Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar and serve.
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