Sticky Lemon Shortbread
Photography Aaron McLean.
It’s hard to stop at one piece of this irresistible lemon shortbread!
INGREDIENTS
Shortbread
120 grams butter, soft but not melted
¼ cup icing sugar
1 teaspoon vanilla extract
finely grated zest 1 lemon
¾ cup plain flour
¼ cup ground almonds
pinch of salt
Lemon topping
4 eggs
2 cups caster sugar
¼ cup plain flour
finely grated zest 3 lemons
2/3 cup lemon juice – about 4 lemons
24 cm x 24 cm cake tin – greased and lined fully with baking paper
METHOD
Preheat the oven to 170˚C.
Shortbread: Beat the butter, icing sugar, vanilla and lemon zest until very light and fluffy.
Add the flour, ground almonds and salt and mix until just combined.
Press into the tin and bake for 15 minutes until golden and firm.
Topping: Whisk the eggs, sugar and flour in a large bowl until smooth then whisk in the lemon zest and juice until well combined.
Pour over the shortbread and bake for 25-30 minutes until the filling is set and golden. Cool.
To serve: Cut into bars and dust with icing sugar. Makes 15 pieces
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.