A delicious recipe from Christina for lemon shortcake. This can be served like slice or baked in a round tin it makes a great dessert, a simple lemon tart! We enjoyed cream with ours.
Sticky Lemon Shortcake
275 g butter, softened
90g icing sugar
350 plain flour
300g caster sugar
3 eggs, beaten
3 tbsp plain flour
3/4 tsp baking powder
2 lemons, rind and juice
icing sugar for dusting
Preheat the oven to 170C. Grease and line a 22cm round springform or a 20 cm square pan with baking paper.
Cream the butter and icing sugar in a food processor. Sprinkle the flour over and process until the mixture starts to form a ball. Press into the pan. If the mixture is too sticky, keep your fingers dusted with flour.
Bake for 10-15 minutes then remove from the oven. While the base is cooling make the topping.
Place the sugar in a food processor and pour in the eggs. Process for 1 minute. Sprinkle the flour and baking powder over and add the lemon rind and juice. Mix quickly in the processor.
Pour over the base. Return to the oven and bake for a further 30 - 35 minutes or until golden in colour and firm to the touch.
Cool in the pan. Dust with icing sugar and serve.