Ginny insists this wasn't her best batch and her tin was too small, but it looks pretty good to us.
8 ounces unsalted butter, softened
2 1/2 ounces icing sugar
9 ounces plain flour
14 ounces granulated sugar
4 medium eggs, beaten together
4 tablespoons plain flour
1 teaspoon baking powder
Grated zest 2 lemons
6 tablespoons lemon juice, strained
Confectioner’s sugar for dusting
1 Put the softened butter in the bowl of a food processor
and process until whipped, then add the icing sugar and process until
light in colour (creamed). Sprinkle the flour over and process until the
mixture starts to form a ball. Tip into a non-stick jelly roll pan (32
cm x 21 cm), with the bottom lined with parchment paper, and press flat.
If the mixture is sticky, keep your fingers dusted with plain flour.
2 Bake in an oven preheated to 170°C (regular) for 15 minutes, then
remove from the oven. While the base is cooling, make the topping.
3 Tip the granulated sugar into the bowl of a food processor and pour in
the eggs. Process for 1 minute. Transfer the mixture to a bowl, then
sprinkle the flour and baking powder over, and add the lemon zest and
juice. Mix together with a large spoon.
4 Pour the mixture on top of the base (it will fill the tin), then
return it to the oven and bake for a further 30-35 minutes, or until
golden in colour and firmish to the touch. Cool in the tin, then dust
with superfine confectioner’s sugar and cut into squares. Transfer to an
airtight container when cool.
Tips
This super-delectable, sweet-but-tart 'slice' is quickly made in a food
processor. If you don’t have a food processor, cream the butter and
icing sugar and work in the flour. For the topping, whip the sugar and
eggs together with a rotary beater.
Recipe by
Julie Biuso.