Lemon Shortcake

 From Julie Le Clerc's Favourite Cakes.


Serves 18

2 1/2 C Self Raising Flour

1 C caster sugar

150g Butter, Cubed

Finely grated zest of 1 Lemon

1 Egg, lightly beaten

Icing sugar, to dust


Lemon Filling

2 tsp cornflour

1/4 C water

1/2 C Lemon Juice ( approx 3 lemons worth)

1 C caster sugar

2 Eggs, lightly beaten

120g Butter, cubed


Preheat oven to 190c.

Line a 17 x 27 cm shallow rectangular cake tin with nonstick baking paper, leaving an overhang of 5 cm on all sides.


Place sifted flour, sugar and butter in a bowl. Use your fingertips to rub in butter into the flour and sugar until mixture resembles bread crumbs. ( Alternatively this can be done in a food processor).

Stir in the lemon zest and egg to combine into a dough. Press two-thirds of dough into the base of prepared tin.


Make lemon filling. In a small bowl, stir cornflour into water until smooth. Place the remaining ingredients in a saucepan and heat over a low heat until butter melts and sugar dissolves. Stir in the cornflour mixture and simmer, stirring continuously until the mixture thickens**


Pour lemon filling over prepared base. Crumble remaining dough over the lemon mixture. Bake for 35-40 minutes or until firm and golden brown. Allow to cool completely before removing from the tin. Dust with Icing sugar and slice to serve.

Store in an airtight container in the fridge where it will last well for up to 5 days.


** If the heat is too high and you find your lemon filling has little cooked pieces of egg white in it, once it has thickened simply put it through a sieve to catch the eggy bits and proceed with the recipe.