Sticky Lemon Shortbread
Photography Aaron McLean.
It’s hard to stop at one piece of this irresistible lemon shortbread!
INGREDIENTS
Shortbread
120 grams butter, soft but not melted
¼ cup icing sugar
1 teaspoon vanilla extract
finely grated zest 1 lemon
¾ cup plain flour
¼ cup ground almonds
pinch of salt
Lemon topping
4 eggs
2 cups caster sugar
¼ cup plain flour
finely grated zest 3 lemons
2/3 cup lemon juice – about 4 lemons
24 cm x 24 cm cake tin – greased and lined fully with baking paper
METHOD
Preheat the oven to 170˚C.
Shortbread: Beat the butter, icing sugar, vanilla and lemon zest until very light and fluffy.
Add the flour, ground almonds and salt and mix until just combined.
Press into the tin and bake for 15 minutes until golden and firm.
Topping: Whisk the eggs, sugar and flour in a large bowl until smooth then whisk in the lemon zest and juice until well combined.
Pour over the shortbread and bake for 25-30 minutes until the filling is set and golden. Cool.
To serve: Cut into bars and dust with icing sugar. Makes 15 pieces
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.