hey there, heres Hesters recipe this week...sounds yummy... Lemon Shortcake Ingredients: 2 ½ cups self-raising flour 1 cup caster sugar 150g butter, chopped Finely grated zest of 1 lemon 1 egg, lightly beaten Icing sugar, to dust Lemon Filling 2 tsp cornflour ¼ cup water ½ cup lemon juice 1 cup caster sugar 2 eggs, lightly beaten 120g butter, cubed Method: Preheat oven to 190C. Line a 17 x 27cm shallow rectangular cake tin with non-stick baking paper, leaving an overhang of 5cm on all sides. Place sifted flour, sugar and butter in a bowl. Use your fingertips to rub butter into the flour and sugar until the mixture resembles breadcrumbs. Stir in lemon zest and egg to combine into a dough. Press two-thirds of dough into base of prepared tin. Make the lemon filling. In a small bowl, stir cornflour into water until smooth. Place the remaining ingredients in a saucepan and heat until butter melts and sugar dissolves. Stir in the cornflour mixture and simmer, stirring continuously, until the mixture thickens. Pour lemon filling over the prepared base. Crumble remaining dough over the lemon mixture. Bake for 35-40minutes or until firm and golden brown. Allow to cool completely before removing from the tin. Dust with icing sugar and slice to serve. Stored in an airtight container in the fridge, Lemon Shortcake lasts well for up to 5 days.
Posted on: Mon, 17 Mar 2014 20:12:50 +0000