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 Posted: Sat Jan 19, 2008 1:31 am
125g (4½ oz) unsalted butter
75g (¹/³ cup) caster (superfine) sugar
155g (1¼ cups) plaim (all pourpose) flower, sifted
icing (confectioners') sugar to dust
Topping:
4 eggs, lightly beaten
250g ( 1 cup) caster (superfine) sugar
60 ml (¼ cup) lemon juice
1 teaspoon finely granulated lemon lezt
30g (¼ cup) plain (all pourpose) flour
½ teaspoon baking powder
Preheat the oven to 180°C (350°F/ Gas 4). Lightly grease a 20 x 30 cm (8 x 12 in) baking tin, and line with baking paper, leaving the paper hanging over two opposite sides.
Cream the butter and sugar with electric beaters for 2 minutes, or until light and fluffy. fold in the flour with a metal spoon. press into the tin and bake for 20 minutes, or until golden and firm. Leave to cool.
Beat the eggs, and sugar with electric beaters for 2 minutes, or until light and fluffy. Stir in the lemon juice and lemon zest. Sift together the flower and baking powder and gradually whisk into the egg mixture. Pour onto the base. Bake for 25 minutes, or until just firm. Cool in the tin and dust with icing sugar.
Makes 30 pieces.
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Posted: Tue Jan 22, 2008 1:38 pm
It sounds tasty, I'd make it but I'm not sure I have the sugars
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Posted: Wed Jan 30, 2008 10:39 pm
If you have a really good blender you can make super fine sugar out of regular sugar, otherwise next time you're in the food store see all what they have. I normally only notice the normal granulated, brown, and icing sugars.
>.>
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