This is our version of a delicious slice given to Alison by a good friend.
It can be served warm from the oven with whipped cream or icecream for dessert, or cooled and cut into fingers or squares. As a slice it is equally at home packed in a school lunch, served with a cup of coffee, or in dainty little pieces as part of a "high tea" - perfect for a celebration.
MARJIE'S LEMON SHORTCAKE
Base and topping:
1 cup self-raising flour
1 cup standard flour
1 cup sugar
100g cold butter
1 large egg, lightly beaten
2 Tbsp milk
2 lemons, grated rind & juice
1 cup sugar
2 large eggs, lightly beaten
Heat oven to 180 degrees Celsius (or 170C fan-bake) with rack just below the middle. Line the base and sides of a 23cm square loose- bottomed cake pan (or pan of similar size) with baking paper.
For the base, mix the sifted flours and sugar in a bowl. Grate in the cold butter, then rub it in until it looks like instant oats (or chop in butter cubes in a food processor).
Make a well in the centre and add the lightly beaten egg. Add just enough milk so that particles will stick together when pressed, making a dough. Press half this over the bottom of the pan, keeping the rest to crumble on top.
For filling, melt butter in a medium-sized pot or smallish non-stick pan. Take off heat and beat in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until mixture thickens to a pouring custard. Take off heat as soon as first bubbles form. Pour it evenly over the uncooked base and crumble remaining dough mixture on top.
Bake for 35-45 minutes, until golden brown and the centre is almost as firm as the edges. Remove from the pan. When cool dust with icing sugar.
Serve large pieces warm for dessert, with whipped cream or icecream. Also delicious served cold in smaller pieces with tea or coffee. Store in a single layer in a loosely covered container, or refrigerate in an airtight container for longer.
- © Fairfax NZ News
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