These are SO moreish with the crispy base and squidgy lemon topping, once tried they'll become a firm favourite to have with friends!

Ingredients

• 1¼ cups flour
• ½ teaspoon baking powder
• 125 grams butter, chilled
• ¼ cup caster sugar
• grated rind of 1 lemon

lemon topping

• 3 eggs, at room temperature
• 1 cup caster sugar
• grated rind of 2 lemons
• juice of 3 lemons (about ½ cup)
• ¼ cup flour, sifted

Method

1. Preheat the oven to 180ºC. Grease and line a standard 20cm x 30cm Swiss roll tin.
2. Put the flour, baking powder, butter, sugar and lemon rind into a food processor and process until the mixture forms soft breads of dough. Turn into the prepared tin and press firmly into the base. Even out by rolling a floured glass over the base.
3. Bake in the preheated oven for 12-15 minutes or until lightly golden. While cooking, prepare the topping.

Lemon topping

1. Using an electric beater beat the eggs and caster sugar together until light and fluffy. Fold in the grated lemon rind, lemon juice and flour.
2. Pour topping over the hot base.
3. Return to the oven for a further 25 minutes until the topping is spongy, golden and cooked.
4. Allow to cool in the tin. Dust with icing sugar before serving. Use a hot knife to cut into squares.

Cooks Tips

The topping needs to be poured onto the hot base as soon as it comes form theoven or the base will rise to the top and the topping will go underneath the base.