- 125g butter, chopped
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 85g golden caster sugar
- 175g plain flour
- 50g ground almonds
- 1 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the topping
- zest 3 lemons, plus juice 4 lemons (about 225ml juice)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g golden caster sugar
- 25g plain flour
- 25g toasted flaked almonds
- icing sugar, for dusting
Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.