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| Sticky Lemon Shortbread |
It's hard to stop at one piece of this irresistible lemon shortbread
Makes 15 pieces
Sticky Lemon Shortbread ingredients: Shortbread: 120 grams butter, soft but not melted. 1/4 cup icing sugar. 1 teaspoon vanilla extract. finely grated zest 1 lemon. 3/4 cup plain flour. 1/4 cup ground almonds. pinch of salt. Lemon topping: 4 eggs. 2 cups caster sugar. 1/4 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
Sticky Lemon Shortbread recipe: Preheat the oven to 170C. 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. By then, the sticky lemon shortbread is ready
