Recipe: Lemon custard shortcake
There is nothing more lovely than the perfect sweet-tangy lemon slice. This version includes custard powder, making it melt in your mouth that little bit more.
2 cups plain flour
½ cup custard powder
1 teaspoon baking powder
½ cup sugar
200g butter, chopped
zest of 1 lemon
1½ cups lemon honey, bought or home-made*
2 tablespoons plain flour for topping
Heat oven to 180°C. Grease a slice tin, about 17 x 27cm.
Place flour, custard powder, baking powder, sugar, butter and zest in a food processor and process until the mixture resembles rough crumbs. Add eggs and process until mixture forms a ball. Press two-thirds of mixture in base of prepared tin. Spread lemon honey evenly over top.
Rub 2 tablespoons flour into remaining mixture and roughly crumble this over the curd. Bake 25-30 minutes or until shortcake is risen and lightly coloured. Leave to cool and set before cutting. Makes about 18 pieces
* Quick Lemon Honey: Whisk together 4 eggs and 1½ cups sugar in a large pot. Add 100g butter, cut into small pieces, and the zest and juice of 2 lemons. Cook over medium heat, whisking constantly, until mixture is smooth, thick and creamy. Cool completely before using. Makes 3 cups
- NZ House & Garden