Makes 12 pieces
- 375g caster sugar
- 4 free-range eggs
- zest of 2 lemons
- 200ml lemon juice
- 250ml cream, whipped to soft peaks
- 350g unsalted butter, softened
- 110g icing sugar
- 440g plain flour
- 1⁄2 tsp salt
For the lemon topping, place sugar, eggs, zest and juice in the bowl of an electric mixer and whisk on medium to high speed for 1 minute. Fold in whipped cream. Cover and chill for at least 1 hour — or for a much more intense lemon flavour, leave to rest overnight.
While the lemon mix is chilling, prepare the shortbread base.
Preheat oven to 170°C. Grease a 20cm x 30cm slice tin and line withbaking paper.
Place all shortbread ingredients in the bowl of an electric mixer with the paddle attached and mix together on low speed. Continue to mix gently until all the ingredients come together to form a soft dough. Do not over-mix.
Press dough evenly over the base of the slice tin and bake for approximately 15 minutes or until lightly golden. Remove from oven and cool slightly.
Reduce the oven temperature to 160°C.
Carefully pour the lemon topping over the base and return to the oven for a further 10–15 minutes or until set.
Cool completely in the tin, then cut as desired.