Ingredients

• 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

Method

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.