I've neglected my blog recently (sorry) and was horrified to see I'd only done one post in June and that wasn't really me as that was a guest blogger (I'm sure you lot were all very pleased with the break from constant food related tweets...). Anyway. It spurred me on to find new recipes to try and this one from the Hummingbird Bakery cook book (p112) seemed perfect for a hot summer's day and lemons in the fruit bowl to use up...
The recipe is a lovely, zingy one with a lemon shortbread base and lemon curd-y topping. When you make the base, dollop bits of the dough all over the tin to make it easier to spread out evenly. And make a slight lip all round the edge to contain the topping and stop it from spilling over the sides and making the whole thing a bit too sticky to eat with your fingers. This is delicious served with lemon curd ice cream or thick, Cornish, clotted cream. Yuuuuuuuuuuum!
For the base you need:
290g plain flour
70g icing sugar
230g butter, cut into cubes
2 tsp grated lemon zest
For the topping you need:
3 eggs
210g caster sugar
juice 3 lemons
zest 1 lemon
Blitz the ingredients for the base in a food processor and then turn out and press into a lined baking tin (33x23x5cms; the lakeland lidded traybake tin is the perfect size). Bake in a moderate (170 degrees) oven for about 20 mins till lightly browned. Leave to cool slightly.
Mix together everything for the topping and pour over the cooked base (see, that's why you needed the lip...). Bake for 10-20 mins till the topping is set. Leave to cool and then scoff. They say leave it overnight in the fridge but I say it's nice at room temperature :P
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