1 cup self raising flour
½ cup Chelsea Caster Sugar
1 tsp finely grated lemon rind.
50g butter
1 egg

50g butter
½ cup Chelsea White Sugar
1 egg
¼ cup lemon juice.

Grease and line a 20cm springform pan.
Heat fan oven to 160⁰C.

Place first five ingredients in a food processor with steel blade. Pulse quickly until it resembles fine crumbs. Try not to over mix, keep crumbly.
Spread 2/3 of crumb mixture over bottom of lined pan, very gently tap down keeping base crumbly.

Place remaining ingredients in a medium saucepan and place over a gentle heat. Stir with spatula until butter has melted. Keep on heat stirring occasionally until it starts to thicken and coats the spatula. Don't be tempted to turn up the heat to speed things up, you will only end up with scrambled egg.
Pour hot mixture evenly over crumb base in pan.
Evenly as possible crumble remaining 1/3 crumb mix over the top.
Bake until set & golden brown, about 30 mins. Allow to cool in pan.
Gently release springform pan and remove baking paper.
Dust liberally with icing sugar, cut into small wedges to serve.