Total Time
40mins
Prep 10 mins
Cook 30 mins

When lemons are plentiful this is perfect. Be careful not to overcook. My cooking times are a little loose because I've never actually written down how long it takes to bake!!

Ingredients Nutrition

Directions

  1. For the base, cream the butter and sugar. Add flour, baking powder and zest and mix well. Press into base of lined slice tray (30cmx20cm).
  2. Bake in 180C oven until base is slightly browned. (about 15-20 minutes).
  3. Meanwhile beat the eggs, sugar, rind and flour together. Add the juice and cream, beating together well. Pour over base and bake in 160C oven until set. Maybe another 15-20 minutes.
  4. Leave to cool then dust with icing sugar and cut into fingers or squares.

Reviews

(2)
Most Helpful

nice recipe, I made a double batch to fill a half sheet pan. I found that the base was too dry, so I added 1/2 cup buttermilk per batch to get a dough like base (1 cup for double batch). Turned out great! I used Dr.Oetker lemon pie filling (2 pies worth) for the lemon topping since it's going to feed a large group. For home I put in the extra effort.

John A Funk February 10, 2010

Sensational recipe, did exactly as stated and so easy when I used the food processor, I use this all the time in lemon season, today I have just tried GF flour and grapefruit, because the topping was too heavy for the base it has made an awesome lemon shortbread pudding for desert. It deserves more than 5 stars. Well done on a fab recipe.

aussie deb June 26, 2007

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