Lemon Zaps

Lemon Zaps

Ingredients

Crust

• 240g (2 cups) cake flour
• 65g ( cup) icing sugar
• Pinch of salt
• 275g softened butter

Lemon curd

• 4 extra-large eggs, beaten
• 300g (2 cups) sugar
• 100ml lemon juice
• 15ml (1 tbsp) lemon zest
• 40g ( cup) cake flour
• 5ml (1 tsp) baking powder

Method

Preheat the oven to 180C. Line a rectangular (32cm x 23cm, about 2cm deep) baking tin with greaseproof paper. Sift the flour, icing sugar and salt into a bowl and rub in the butter until you have crumbs. Press into the tin to form a base and bake for 20-25 minutes, until golden. For the curd, beat the eggs and sugar until light and creamy. Mix in the remaining ingredients and pour over the baked crust. Return to the oven and bake for 25 minutes, or until set. Remove and allow to cool, then dust with icing sugar and cut into fingers.

Makes about 24