- 150 grams butter, very soft but not melted
- ⅓ cup icing sugar
- 1 teaspoon vanilla extract
- 1⅓ cups plain flour
- 1 tablespoon cornflour
- pinch of salt
- ½ cup plain flour
- 1¼ cups caster sugar
- finely grated zest 6 lemons*
- 200 ml lemon juice
- 5 eggs, beaten
Grease a 20 cm x 30 cm baking tin and line fully with baking paper, ensuring there are no holes in the paper where the topping can leak out.
Preheat the oven to 170˚C.
Base: Beat the butter and icing sugar together until light, then add the remaining ingredients and beat until the dough just comes together in rough clumps. Tip into the pan and press to an even layer with your fingertips. Dip them in flour if sticky. Smooth the base with the back of a spoon, pressing down firmly. Bake for about 18 minutes or until the pastry is very well cooked and a good golden colour.
Reduce the oven temperature to 150˚C (open the oven door for quick cooling).
Topping: Combine the flour and sugar in a large bowl then whisk in the lemon juice and zest until smooth. Whisk in the eggs until well combined. Pour over the hot pastry base and bake for 18 - 20 minutes or until the topping is set. Cool the tart completely in the pan.
Cut into slices and dust with icing sugar.
*As you zest each lemon, measure the juice until you have 200ml. You may not need six lemons if they are large.