Heat oven to 200C/180C fan/gas 6.
Line a 21 or 22cm square, shallow baking
tin with baking parchment. Put the flour,
ground rice and sugar in a bowl with
the butter and rub in until fine crumbs
form. Stir in the milk with a cutlery knife.
Tip into the tin and press down evenly.
Bake for 15-20 mins until golden.
Remove the tin and lower oven to
180C/160C fan/gas 4. Mix the lemon juice
and eggs, then sieve into a bowl with the
sugar, flour and zest. Whisk to combine,
pour over the base, then bake for 10-15
mins until the top is just set. Cool in the
tin, dust with icing sugar, then slice.