Lemon Shortcake

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  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 cup sugar
  • 100 g cold butter
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • topping
  • 100 g butter
  • finely grated rind and juice of 2 lemons
  • 1 cup sugar
  • 2 eggs, lightly beaten


Helen Bell.

Preheat oven to 180 C with rack just below the middle. Line the base and sides of a 23 cm square loose bottom cake pan with baking paper.

For the base – mix the sifted flours and sugar in a bowl. Grate in the butter, the rub it in until it looks like rolled oats or chop in a food processor. Make a well in the centre and add the lightly beaten egg. Add just enough milk so that particles will stick together when pressed making a dough. Press half this over bottom of pan, keeping the rest to crumble on top.
For filling melt butter in a medium sized pot. Take off heat, beat in the grated lemon rind and juice, sugar and eggs then heat again stirring constantly until mixture thickens to a pouring custard. Take off heat as soon as first bubbles form, pour evenly over the base and crumble remaining dough mixture on top. Bake for 35-45 minutes until golden brown with centre almost as firm as edges. Remove from loose bottom pan. When cool, dust with icing sugar.

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3 thoughts on “Lemon Shortcake

  1. Lemon Shortcake – this is the most divinely sticky treat. Go carefully if you dont have a loose bottom tin, but with a bit of care mine came out just fine. Having shared a piece with friends and neighbours this recipe has now been shared far and wide – thank you Helen Bell for this citrus treat, its now a firm favourite.