recipe

Lemon shortcake

Base & topping

1 cup SR flour
1 cup plain flour
1 cup sugar
100g butter/marg.
1 egg, lightly beaten
2 tablespoons milk

Filling

100g butter/marg.
2 lemons – grated rind and juice
1 cup sugar
2 eggs, lightly beaten

METHOD

Base: Mix flours and sugar and rub in butter. Add egg and enough milk to make dough (mixture should be able to be crumbled, not too “wet”). Press half into slice tin.

Filling: Melt butter in saucepan. Take off heat. Beat in lemon rind and juice, sugar and eggs. Heat again, stirring constantly until mixture thickens like custard. Take off heat as first bubbles form. Pour over base. Crumble remaining dough over top.

Bake 35-45 minutes at 170oC. Dust with icing sugar when cool.

NB. Can be served as a slice, or a dessert (with cream).

tennis

Tonight I am playing tennis and I think it will be a perfect night for getting out in the evening for a hit and giggle. After we have played we enjoy one of the night's highlights which is supper, which undoes all the good of running around the tennis court. Still, it is nice to enjoy a glass of wine and some nibbles while chatting to the other team members.