Prep time: 20 Minutes
Cooking time: 45 Minutes
Makes 30 pieces
Ingredients:
Base:
125g unsalted butter
75g caster sugar
1 1/4 cups (155g) plain flour, sifted.
icing sugar for dusting.
Topping:
4 eggs, lightly beaten
1 cup (250g) caster sugar
1/2 cup (60ml) lemon juice
1 teaspoon finely grated lemon rind
1/4 cup (30g) plain flour
1/2 teaspoon baking powder
Method:
1) Preheat the oven to moderate 180C. Lightly grease a 20*30 cm slice tin and line with baking paper, leaving the paper hanging over two opposite sides.
2) Cream the butter and sugar with electric beaters until pale and fluffy. Fold in the flour with a metal spoon. Press into the tin and bake for 20mins, or until golden and firm. Cool.
3) Beat the eggs and sugar with electric beaters for 2 minutes or until light and fluffy. Stir in the lemon juice and rind. Sift together the flour and baking powder and gradually whisk into the egg mixture. Pour onto the base. Bake for 25 minutes or until just firm. Cool in the tin and dust with icing sugar.
