Sticky Lemon Shortbread
Photography by 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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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.