About this recipe:They are very, very easy to make and so incredibly delicious. The lemon filling is like a gooey lemon curd.
For the base
200g (7 oz) plain flour
75g (3 oz) icing sugar
175g (6 oz) butter, softened
For the lemon filling
300g (11 oz) caster sugar
3 tablespoons plain flour
4 tablespoons lemon juice
5 tablespoons icing sugar for decoration
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 190 C / Gas mark 5. Grease a 23x33cm baking tin.
Combine the base ingredients and pat dough into prepared tin.
Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, caster sugar, flour and lemon juice until frothy. Pour this lemon mixture over the hot base.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with icing sugar and cut into squares.
I've made these twice now. Both times I've doubled the amount of lemon juice in the filling. First batch I didn't add any extra flour to compensate for it - they still tasted great but were a little gooey, more pudding than cake like.
Second batch I added 2-3 extra tablespoons of flour, and had 8 tablespoons of lemon juice and they were spot on!! I also included lemon zest in as it seemed a shame not to use it up. 10/10 - will definitely make again, VERY yummy! - 03 May 2012