Recipe Index

Ingredients

• 3/4 cup plain flour ((all purpose flour))
• 1/4 cup rice flour ((or cornstarch/cornflour) (Note 1))
• 1/2 cup icing sugar / powdered sugar (, sifted)
• 1/4 tsp salt
• 4 oz / 1 stick unsalted butter (, cold, cut into ½ in / 1/2" cubes)
• 3 large eggs ((2-2 oz/2oz each))
• 1 cup caster sugar / super-fine sugar ((sub regular sugar))
• 2 tbsp plain flour ((all purpose flour))
• 1 tbsp lemon zest ((do this before juicing))
• 1/2 cup lemon juice ((2 - 3 lemons))

Method

1. Heat the oven to 350°F, spray a 8 in square tin with oil and line it with baking paper left overhanging the sides.
2. Pulse the plain flour, rice flour, icing sugar, salt and cold cubed butter in a food processor five to ten times, until the mixture resembles sand — or rub the butter in with your fingertips instead.
3. Tip the crumbs into the tin, spread them out and press them firmly into the base right up to the edges, using something flat to compact them evenly.
4. Bake that shortbread base for 20 minutes, until its edges are golden and its centre is pale gold, and do not let it cool when it comes out.
5. Whisk the eggs, caster sugar, the 2 tablespoons of plain flour, the lemon zest and the lemon juice together while the base bakes, then pour the lemon topping straight over the hot base.
6. Bake the filled tin for another 20 minutes, until the topping is set but still soft, cool it on the counter for an hour and then in the fridge for at least 2 hours, and cut the chilled slab into 16 squares with a dusting of icing sugar over them.

Prep: 15 min · Cook: 40 min · Total: 235 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data