About the Recipe
A zingy tart and sweet treat of a dessert that takes you on a journey through the Amalfi Coast using the vehicle of the lemon.
Ingredients
For the base
220g flour
90g granulated sugar
150g cold butter, cubed
Tiny amount of liquid (milk/water - about 1 tablespoon)
For the topping
Zest 3-4 lemons depending on size Juice of 4-5 lemons (roughly 200ml)
3 eggs
200g sugar
Optional but definitely worth a try: 20g dried thyme
Preparation
Mix the sugar and lemon zest: mix the sugar and lemon zest before adding any other ingredients seperately to maximise the lemon aroma.
Mix the wet ingredients and combine with sugar: mix the lemon juice and the eggs then combine with the sugar. You can sieve at this point but it is not required, will not alter the taste and will make your sieve dirty.
Pour over and cook: pour over the shortbread and cook in the oven at 160 for around 35 minutes, until the centre jiggles slightly when the dish is shaken.
Cool and enjoy: cool so that it is easier to remove from the baking dish and cut into squares and enjoy