These zesty bars will disappear quickly so make sure you save one for yourself! Jazz up your standard shortbread recipe – great for a summer party
Ingredients
- 125g butter, chopped
- 85g golden caster sugar
- 175g plain flour
- 50g ground almonds
- 1 tbsp milk
For the topping
- zest 3 lemons, plus juice 4 lemons (about 225ml juice)
- 5 large eggs
- 250g golden caster sugar
- 25g plain flour
- 25g toasted flaked almonds
- icing sugar, for dusting
Method
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Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.
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Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.
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Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.
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When the tin is cool enough to handle, wrap the outside tightly in foil – this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.