Lemon shortbread bars
MAKES 12
For the shortbread base
170g plain (or gluten-free) fl our
60g caster sugar
140g melted unsalted butter
½tsp vanilla paste
For the lemon fi lling
4 lemons, preferably unwaxed
300g caster sugar
40g cornfl our
5 free-range eggs
90g melted unsalted butter
Icing sugar, for dusting
1 Preheat the oven to 190°C/Gas Mark 5.
Start with the shortbread base, weighing your flour, sugar and a generous pinch of fine table salt into a bowl and whisking to combine. Gradually pour the melted butter onto the dry ingredients and add the vanilla, mixing with a spatula until it clumps together
