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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.