Lemon shortcake slice

For the shortcake base you'll need

  • 280g plain (all purpose) flour
  • 220g (about 2 sticks) unsalted butter, cubed
  • 50g sugar

In the TM blend for 30 seconds on dough settings until crumble consistency. Tip into a traybake aluminium foil about 20cm x30cm and press down with palette knife.

If using a food processor just pulse until consistency achieved.

Bake at 180°C/350°F for 15 minutes. I cooked for 15 minutes in baking oven Aga.

For the lemon topping you'll need

  • 220g sugar ground with rind of 2 lemons – in TM 20 seconds, sp 10. Longer in a processor.
  • 4 eggs
  • Juice of 2/3 lemons

Pop all ingredients into TM bowl and mix at speed 5 for 30 seconds.

Pour this mix carefully over the slightly cooled shortbread base.

Tip: it is quite wobbly in a foil tray, so pop it onto oven shelf before pouring in the liquid. This is what you should always do with a tart citron where the liquid comes to the top of the tart case.

Bake at 180°/350°F for 15-20 minutes until set. About 12 minutes in Aga. Cool and sprinkle with icing sugar.

 

I have found this to be a real crowd pleaser at fund raising events.

 

 

Source: fast and easy cooking

Enjoy! And tell me what you think.

 

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