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Lemon Custard Shortcake

Lemon Custard Shortcake

2 cups plain flour ½ cup custard powder 1 tsp baking powder ½ cup sugar 200g butter, chopped zest of 1 lemon 2 eggs 1½ cups lemon honey

  • heat oven to 180°C
  • grease a slice tin (e.g. 20x20 or 17x27)
  • place flour, custard powder, baking powder, sugar, butter, and lemon zest in a food processor
  • process until mixture resembles rough crumbs
  • add eggs and process until mixture forms a ball
  • press ⅔ mixture over the base of the tin
  • spread lemon honey evenly over the top
  • mix 2 tsp extra flour into remaining mixture and crumble over the curd
  • bake 25 to 30 minutes until slice is cooked through
  • allow slice to cool and set before cutting

Serves 18 pieces

Quick lemon honey

  • whisk 4 eggs and 1½ cups sugar in a large pot
  • add 100g butter chopped
  • add zest and juice of two lemons
  • cook over a medium heat, stirring constantly, until mixture is smooth, and thick and creamy
  • cool completely before using

Makes 3 cups

Page last modified on 2018 Dec 25 20:26

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