This recipe featured in the April 2011 issue of Easy Food magazine, and with a family who like all things lemony, not making them wasn’t really an option.
Ingredients – Makes 12
90g unsalted butter, chilled & diced
50g icing sugar, sifted
For the Topping:
175g caster sugar
Finely grated zest & juice of 1 large lemon
1 tbsp flour
½ teaspoon bread soda
Icing sugar, for dusting
Preheat the oven to 180C/GM 4, line the base of an 8 inch square tin with baking parchment and lightly grease the sides of the tin.
Mix together the flour, butter and icing sugar until the mixture comes together as a firm dough. Press it evenly into the base of the tin and spread smoothly with the back of a spoon.
Bake for 12-15 minutes until lightly golden, the leave to cool in the tin.
To make the topping, whisk the eggs together until frothy. Add the caster sugar one spoonful at atime, whisking after each addition. Whisk in the lemon zest & juice, flour and bread soda.
Pour the lemon mixture over the biscuit base and bake for 20-25 minutes, until it has set & turned golden.
Leave in the tin to cool for a few minutes before cutting into bars and dusting lightly with icing sugar.
Remove from the tin, then leave to cool completely on a wire rack.