Name: Lovely lemon dreams
Yield: 30 servings
Cuisine: Bake
Ingredients: 140.00 g butter; 100.00 g castor sugar; 1.00 eggs extra-large; 240.00 g flour cake; 1.00 lemon zest only; 4.00 eggs extra-large; 140.00 g sugar; 125.00 ml lemon juice; 15.00 ml cornflour; 30.00 ml water; 30.00 g butter; 60.00 g flour cake; 20.00 ml castor sugar; 20.00 ml almonds ground

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Ingredients (14)

CRUST

140.00 g	butter
100.00 g	castor sugar
1.00	eggs — extra-large
240.00 g	flour — cake
1.00	lemon — zest only

FILLING

4.00	eggs — extra-large
140.00 g	sugar
125.00 ml	lemon juice
15.00 ml	cornflour
30.00 ml	water

TOPPING

30.00 g	butter
60.00 g	flour — cake
20.00 ml	castor sugar
20.00 ml	almonds — ground

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Method:

Preheat the oven to 180 ºC (350 ºF). Cream the butter and castor sugar until light and creamy. Add the egg and beat, then add the cake flour and lemon rind and mix well. Roll out until 5 mm thick and place on a 23 x 20 cm baking tray. Bake for approximately 20 minutes or until the crust is straw coloured. Allow to cool. Beat the eggs and sugar until light and thick. Add the lemon juice slowly. Mix the cornflour and water to form a smooth paste and add to the mixture. Cook over low heat stirring continually until the mixture thickens. Spread over the crust. Rub the butter into the cake flour with your fingers until it is well mixed and add the castor sugar and almonds. Sprinkle evenly over the mixture and bake again for about 15 minutes. Allow to cool slightly and cut into squares.
Makes about 30 squares.