Sticky Lemon Shortbread
Photography by Aaron McLean.
It’s hard to stop at one piece of this irresistible lemon shortbread!
INGREDIENTS
Shortbread
120 grams butter, soft but not melted
¼ cup icing sugar
1 teaspoon vanilla extract
finely grated zest 1 lemon
¾ cup plain flour
¼ cup ground almonds
pinch of salt
Lemon topping
4 eggs
2 cups caster sugar
¼ cup plain flour
finely grated zest 3 lemons
2/3 cup lemon juice – about 4 lemons
24 cm x 24 cm cake tin – greased and lined fully with baking paper
METHOD
Preheat the oven to 170˚C.
Shortbread: Beat the butter, icing sugar, vanilla and lemon zest until very light and fluffy.
Add the flour, ground almonds and salt and mix until just combined.
Press into the tin and bake for 15 minutes until golden and firm.
Topping: Whisk the eggs, sugar and flour in a large bowl until smooth then whisk in the lemon zest and juice until well combined.
Pour over the shortbread and bake for 25-30 minutes until the filling is set and golden. Cool.
To serve: Cut into bars and dust with icing sugar. Makes 15 pieces
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.