These tangy lemon shortbread squares are great when you’re looking for a quick treat to satisfy those sweet tooth cravings.
Ingredients
For the base
- 200g plain flour
- 75g icing sugar
- 175g butter
For the lemon filling
- 3 eggs
- 300g sugar
- 3tbsp plain flour
- 4tbsp lemon juice
- Icing sugar (to decorate)
Method
- Preheat your oven to 190°C/170°C Fan/375°F/Gas mark 5.
- Grease a 12″x9″ / 33cm x 23cm baking tin.
- Mix the ingredients for the base and press dough into your tin.
- Bake for 20 minutes in the preheated oven, until slightly golden.
- While the crust is baking, whisk together the eggs, sugar, flour and lemon juice until frothy.
- Pour the lemon mixture over the hot base.
- Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown.
- Cool on a wire rack then dust the top with icing sugar and cut into squares.
