Incredible. Thanks for the Donna Hay book oh, so many years ago Todd!
Recipe by Donna Hay
1/2 cup caster sugar
1 1/4 cups plain flour
120g butter
1 tablespoon milk
topping
1 1/2 tablespoons cornflour
2/3 cup cream
6 eggs
1 3/4 cups caster sugar
1 1/2 tablespoons finely grated lemon rind
3/4 cup lemon juice
Preheat the oven to 330 degrees. Process the sugar, flour, butter and milk in a food processor until the mixer comes together. Press into a 9x12 (I used 8x8 since I like them thick) tin lined with non-stick baking paper. Bake for 25 mins or until golden brown.
1 1/4 cups plain flour
120g butter
1 tablespoon milk
topping
1 1/2 tablespoons cornflour
2/3 cup cream
6 eggs
1 3/4 cups caster sugar
1 1/2 tablespoons finely grated lemon rind
3/4 cup lemon juice
Preheat the oven to 330 degrees. Process the sugar, flour, butter and milk in a food processor until the mixer comes together. Press into a 9x12 (I used 8x8 since I like them thick) tin lined with non-stick baking paper. Bake for 25 mins or until golden brown.
To make the topping, whisk together the cornflour and 2 tablespoons of the cream until a smooth paste forms. Whisk in the remaining cream, then the eggs, sugar, lemon rind and lemon juice. Place in a saucepan over low heat and cook, whisking for 6 mins or until mixture thickens slightly. Pour over the base and bake for 5 mins or until the topping is just set. Cool in the tin. Cut into slices. Makes 24 slices.
After it's all set, sprinkle with powdered sugar!
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