m.b. Foodies

Ingredients:

base:

1/2 cup caster sugar

1 1/4 cups plain flour

120g butter

1 tablespoon milk

topping:

1 1/2 tablespoons cornflour

2/3 cup single cream

6 eggs

1 3/4 cups cater sugar

1 1/2 tablespoons finely grated lemon rind

3/4 cup lemon juice

Methods:

1. Preheat the oven to 170 degrees

2. Combine the sugar, flour, butter and milk until the mixture comes together. Press into a 20cm x 30cm slice tin lined with non-stick baking paper

3. Bake for 25 minutes or until golden

Topping:

1. Whisk together the cornflour and 2 tablespoons of the cream until a smooth paste forms

2. Whisk in the remaining cream, then the eggs, sugar, lemon rind and lemon juice

3. Place in a saucepan over low heat and cook, whisking, for 6 mintues or until the mixture thickens slightly

4. Pour over the base and bake for 5 mintues for until the topping is just set

5. Cool in the tin

Recipe from Donna Hay Classics 2 p. 32