Ingredients
125g butter
1 cup flour
1/2 cup Chelsea Icing Sugar
1 cup Chelsea Caster Sugar
1/2 cup lemon juice
1 Tbsp grated lemon rind
2 Tbsp custard powder
1/2 tsp baking powder
3 eggs
Method
In a food processor mix the butter, flour and icing sugar until it forms a soft dough around the blade. Press into the base of a baking paper lined 20x30 cm sponge roll tin. Bake at 180°C for 15 - 20 minutes until lightly golden. Mix Caster sugar, lemon juice and rind, custard powder, baking powder and eggs in the food processor until well combined.
Carefully pour over the warm pastry base and bake a further 25 minutes until set. Cut into slices when cold and if desired sprinkle with icing sugar.
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 524 people added this to their Favourite Recipes.
Rate this Recipe