I needed a quick cake to take to choir practice, made with ingredients to hand. This fitted the bill, and there wasn’t a crumb left over. No time for photos! The base is a bit like a crumble mix; pack it down well so that it holds together.
Credit: I think it originally came from World Wide Recipes.
For the crust:
110g cold unsalted butter, diced
1 cup (110 g) plain flour
1/4 cup (50 g) packed muscovado sugar
1/2 tsp (2 ml) salt
For the filling:
3/4 cup (120 g) sugar
6 Tbs (90 ml) lemon juice
Grated zest of 2 lemons
3 Tbs (45 ml) plain flour
1/4 tsp (1 ml) baking powder
Icing sugar for garnish (optional)
Preheat the oven to 180C.
Combine the ingredients for the crust in a food processor and pulse until the mixture resembles coarse breadcrumbs. Place in a greased shallow 20 x 20 cm baking tray and press to cover the base evenly. Bake until golden brown, about 15 minutes.
Meanwhile, beat the eggs and sugar with an electric whisk until pale and thick. Add the remaining filling ingredients and beat until thoroughly blended. Pour into the baked crust (it’s okay if the crust is still warm) and return to the oven until the filling is just set, about 20 minutes. Cool on a wire rack before cutting into 5 cm squares, and dust with icing sugar if desired. Makes 16 squares.