I know I've mentioned my lemon tree before on here, but it's been prolific lately so I had some lovely lemons to use. This recipe is one I've made many times, having been given to me by a friend when my children were small.
It's very sticky, but delicious!
For the base: 225g soft butter, 70g icing sugar and 275g plain flour
For the topping: 400g granulated sugar, 4 medium beaten eggs, 5 tbspn plain flour and 1 tspn baking powder, zest of 2 lemons and 90ml of lemon juice and icing sugar for dusting on top
Preheat oven 170C/gas3 Line base of a Swiss roll tin [32x21cm] with baking paper
For the base - put butter into food processor till whipped, then add the icing sugar and blitz till pale.
Add the flour and blitz again till you get a ball of dough.
Press flat into base of tin [dust your fingers with flour if the mixture is sticky]
Bake for 15 mins then take tin out of oven, but leave oven on. Leave base to cool.
For the topping: Clean out the bowl of the processor then add the sugar and eggs. Blitz for a minute.
Spoon mixture into a large bowl and sprinkle the flour and baking powder over. Add the lemon zest and juice and mix it all together with a wooden spoon.
Pour this onto the base [fills tin].
Bake 30-35 mins till golden and firmish.
Cool in the tin, dust with sifted icing sugar then cut into squares.
Nice contrast of textures between the crunchy base and the soft tangy lemon. It is very sweet, so only to be eaten occasionally!