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Lemon Custard Shortcake

Lemon Custard Shortcake

• heat oven to 180°C
• grease a slice tin (e.g. 20x20 or 17x27)
• place flour, custard powder, baking powder, sugar, butter, and lemon zest in a food processor
• process until mixture resembles rough crumbs
• add eggs and process until mixture forms a ball
• press ⅔ mixture over the base of the tin
• spread lemon honey evenly over the top
• mix 2 tsp extra flour into remaining mixture and crumble over the curd
• bake 25 to 30 minutes until slice is cooked through
• allow slice to cool and set before cutting

Serves 18 pieces

Quick lemon honey

• whisk 4 eggs and 1½ cups sugar in a large pot
• add 100g butter chopped
• add zest and juice of two lemons
• cook over a medium heat, stirring constantly, until mixture is smooth, and thick and creamy
• cool completely before using

Makes 3 cups