It has a crumbly buttery shortbread base topped with smooth, sweet and lemony goodness. Perfect for ones with or without a sweet tooth. Well, I’ll be damned if I said I didn’t have one!
Ingredients for shortbread crust:
½ cup unsalted butter at room temperature
¼ cup icing sugar
1 cup flour
A pinch of salt
Ingredients for the lemon filling:
1 cup sugar
2 large eggs
1/3 cup fresh lemon juice
2 tbsp flour
Preheat your oven to 180C, grease and line an 8 inch baking pan with butter paper at the bottom.
Shortbread crust: Beat the butter and sugar till light and fluffy. Add the flour and salt. Combine till it all comes together. Press this into the baking pan and bake for 20 minutes. Let it cool while you get on with the lemon filing.
Whisk the sugar and eggs till smooth and fluffy. Add the lemon juice and mix well. Fold in the flour. Pour this onto the cooled shortbread crust and bake for 30 minutes or till the filling has set. Let it completely cool down (please). Now cut them into bars and I’d suggest a generous dusting of icing sugar. Make it look like it snowed.
Serve whenever however!