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.
280g plain flour
60g icing sugar
225g butter, softened
300g caster sugar
120ml lemon juice
1 tablespoon lemon zest
icing sugar, for dusting
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4.
Mix 225g of flour and the icing sugar together. Rub in the butter till the mixture resembles breadcrumbs. Press the mixture into a 20x30cm baking tin.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, remaining flour, lemon juice and lemon zest for at least 1 minute. Pour the mixture over the baked base.
Bake for another 20 minutes, or until the lemon topping has set. Sprinkle with icing sugar when cooled.