For all those lemon lovers out there, this is a recipe you cannot live without, short sweet pastry and a sharp gooey lemon topping, they’re irresistible.
Ingredients
Pastry:
- 125g Plain Flour
- 50g Icing Sugar
- 100g Unsalted Butter, cubed
- Pinch of Salt
- Icing Sugar, for dusting
Topping:
- 160g Caster Sugar
- 30g Plain Flour
- 3 Large Eggs
- 1tbsp Finely Grated Lemon Zest
- 125ml Lemon Juice
- ½tsp Baking Powder
- Pinch of Salt
Directions
- Preheat the oven to 200ᵒC. Line an 8inch square baking tray with tin foil, allowing some to hang over the sides.
- For the crust: Use a food processor to mix together the flour, sugar and salt. Add the butter and continue to mix until the pastry comes together.
- Press the pastry evenly into the baking tray.
- Bake the pastry in the preheated oven for 15 minutes until it is lightly brown. Keep a close eye on it as once it begins to brown, it browns very quickly. Remove from the oven and allow to cool slightly. Reduce the temperature of the oven to 150ᵒC.
- Meanwhile, to make the topping, use the food processor to beat the eggs until foamy. Add the remaining ingredients and beat until combined and there are no lumps remaining.
- Pour the filling over the crust and transfer back into the oven. Bake for 20 minutes, until the topping has set. Make sure when you remove it from the oven that it does not jiggle in the centre at all.
- Place the baking tray on a wire rack and allow to cool completely.
- Lift the lemon bites out of the tray, using the overhanging tin foil. Slice into 25 pieces, or smaller if you prefer, and dust with icing sugar before serving.
