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.


i'd love to hear from you...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.