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.