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).
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1 comment:
This sounds delicious - I will have to trial it for Katie and Wosemary. lemon desserts are my favourite. I think they are Heather D's as well.
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