Recipe Index

Ingredients

• 8 oz unsalted butter, softened, plus extra for greasing
• 6 oz caster sugar
• 7 oz plain flour, for the shortbread
• 2 1/2 oz rice flour
• 14 oz granulated sugar
• 1 1/2 oz plain flour, for the topping
• 6 free-range eggs
• 6 lemons, juiced, zest of 3
• Icing sugar, to serve

Method

1. Line the base of an 8-inch square baking tin with greaseproof paper for the shortbread.
2. Beat the softened butter with the caster sugar using a handheld electric whisk until the mixture looks pale, then mix in the plain flour for the shortbread and the rice flour very gently, only until the dough comes together.
3. Wrap that shortbread dough and chill it for 2 hours so it firms up before baking.
4. Heat the oven to 325°F towards the end of the chilling time.
5. Press the chilled dough evenly across the base of the lined tin and bake the shortbread for 50 minutes, then leave the base to cool in its tin.
6. Stir the granulated sugar with the plain flour for the topping, beat in the eggs with an electric whisk, and then add the lemon juice and the zest of 3 lemons to make the lemon topping.
7. Pour the topping over the cooled shortbread and bake the slab at 325°F for a further 25 to 30 minutes, until the lemon layer no longer wobbles when the tin is nudged.
8. Cool the bars at room temperature for 2 hours and then set them in the fridge overnight before cutting the slab into 9 or 12 pieces.
9. Dust each lemon shortbread bar with icing sugar just before it is served.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data