Lemon fingers


Ingredients 13
Servings 25
Time

Ingredients

  • CRUST
  • 240
    g
    cake flour
  • 70
    g
    icing sugar
  • 1
    ml
    salt
  • 275
    g
    softened butter
  • TOPPING
  • 4
    extra-large eggs
  • 300
    g
    sugar
  • 100
    ml
    lemon juice
  • 15
    ml
    grated lemon rind
  • 75
    ml
    cake flour
  • 3
    ml
    baking powder
  • icing sugar
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a 32 x 32 x 2 cm baking tray with non-stick spray. Sift the cake flour, icing sugar and salt together. Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Press the mixture into the prepared baking tray and bake for 20 to 25 minutes or until done and pale brown on top. Beat the eggs until foamy. Add the sugar and beat well. Add the remaining ingredients for the topping and beat well. Pour over the baked crust and bake for another 25 minutes or until done and the topping has set. Cool slightly, dust with icing sugar and carefully cut into fingers.
 

Read more on: bake  |  fruit
 

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