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 followed the recipe to the letter and they were delicious! I increased the cooking time an extra 10 minutes because the filling was wobbly and didn't appear to be set when I checked. They were even better when warm however next time I might cook on a lower heat so the filling has a crispy top and gooey centre - 04 Apr 2017
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