These lemon slices are not regular lemon bars as they have a very thin layer of citrus sitting on top of a shortbread-like base. I love the combination of the shortbread texture and the smooth zing of the lemon topping that leaves your palette woken up and refreshed! I prefer having mine without icing sugar dusted on top, but of course it is up to you to decide how you want to serve yours.
For the base:
250ml butter, cubed
125ml caster sugar
Preheat your oven to 180℃.
Grease and line a shallow baking tin that measures more-or-less 23 X 33cm.
Blitz together the butter, sugar, flour and salt, in a food processor.
Spread the mixture evenly over the base of the baking tin and compact it by pressing down with the back of a spoon.
Bake the base for 20 minutes.
For the topping:
35ml caster sugar
the zest of 3 lemons
180ml lemon juice (the juice of about 3 lemons)
Blitz together the sugar and flour in a food processor.
With the machine running, add the eggs, lemon juice and lemon zest and blitz until the mixture comes together.
Pour this mixture onto the warm biscuit base and bake for 20 – 25 minutes, until set.
Place the baking tin on a cooling rack and allow to cool completely.
Refrigerate for a minimum of 2 hours.
Lift the lemon-shortcake out of the baking tin and slice into squares or fingers.
Serve as is or dusted with icing sugar.