- Yield : 12
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
- 8 oz (225g) plain flour
- 2 oz (55g) icing sugar
- ¼ tsp salt
- 6 oz (170g) cold butter or margarine
- 1 tsp cold water
- FOR THE LEMON LAYER
- 4 eggs
- 1 lb (450g) caster sugar
- 1 oz (30g) plain flour
- ½ tsp baking powder
- 1 tsp grated lemon rind
- 2 fl oz (65ml) fresh lemon juice
- icing sugar ,for sprinkling
Preheat a 350°F/180°C/Gas 4 oven.
Sift the flour, icing sugar and salt into a mixing bowl. Using your fingertips or pastry blender, rub or cut in the butter or margarine until the mixture resembles coarse breadcrumbs. Add the water and toss lightly with a fork until the mixture forms a ball.
Press the mixture evenly into an ungreased 13×9 in (33 ×23 cm) baking dish. Bake until light golden brown , 15-20 minutes. Remove from oven and let cool slightly.
Meanwhile with an electric, mixer, beat together the eggs, caster sugar, flour, baking powder and lemon rind and juice.
Pour the lemon mixture over the baked base. Return to the oven and bake 25 minutes. Let cool, in the baking dish, on a wire rack.
Before serving, sprinkle the top with icing sugar. Cut into squares with a sharp knife.