About this recipe: Imagine all of the lemony loveliness of a zesty lemon tart made simple as a traybake, then cut into sumptuous squares for serving. Now the fruits of your imagination have come true with this recipe! The lemon 'tart' mixture of lemon juice, lemon zest, eggs, flour and sugar is poured into a shortcrust pastry base, baked and set, then dusted with icing sugar.
This was really scrummie, my boys enjoyed it hot or cold. - 30 Jul 2014
I agree that equal amounts of flour and butter is too much. I added more flour to get the breadcrumbs right. Tasted fine. Will make again. - 10 Sep 2016
It is nice and straightforward, but for the base, you need to use less butter or more flour, like a shortbread base, having equal quantities of butter and flour was too much. - 18 Feb 2016