Ingredients

The following ingredients have 16 Servings
  • 3/4 cup (115g) plain flour ((all purpose flour))
  • 1/4 cup (40g) rice flour ((or cornstarch/cornflour) (Note 1))
  • 1/2 cup (60g) icing sugar / confectioner's sugar
  • 1/4 tsp salt
  • 110 g / 1 stick butter ((cold), cut into 1cm / 1/2" cubes)
  • 3 large eggs or 4 small eggs
  • 1 1/2 cups (330g) caster sugar / super fine sugar
  • 1/4 cup (35g) plain flour ((all purpose flour))
  • 1 tbsp lemon zest ((do this before juicing))
  • 6 tbsp (90ml) lemon juice ((2 - 3 lemons))

Instruction

  • Preheat oven to 180C/350F (all oven types). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
  • Place Shortbread Base ingredients in a food processor and pulse a few times until crumbs form - see photo. (Note 2) Pour into prepared tin and press evenly and firmly into the base.
  • Bake for 12 minutes or until light golden. Remove from oven.
  • While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
  • Pour Lemon Topping onto the Shortbread Base. Bake for 18 - 20 minutes until the topping is set and light golden.
  • Remove from oven and cool. Transfer to fridge and cool for 2 hours before slicing into 16 squares. Dust with icing sugar (confectionary sugar) and serve.