150g plain flour
90g unsalted butter, chilled and diced
50g icing sugar, sifted
For the topping:
175g caster sugar
finely grated rind and juice of 1 large lemon
15ml / 1 tbsp bicarbonate of soda
icing sugar, for dusting
Preheat the oven to 180C/350F/Gas 4. Line the base of a 20cm square shallow cake tin with baking parchment and lightly grease the sides of the tin.
Process the flour, butter and icing sugar in a food processor until the mixture comes together as a firm dough. Press evenly into the base of the tin and spread smoothly using the back of a tablespoon. Bake for 12-15 minutes until lightly golden. Cool in the tin.
To make the topping, whisk the eggs in a bowl until frothy. Add the caster sugar, a little at a time, whisking well between each addition. Whisk in the lemon rind and juice, flour and soda. Pour over the cookie base. Bake for 20-25 minutes, until set and golden.
Leave to cool slightly. Cut into twelve bars and dust lightly with icing sugar. Leave to cool completely.
Luscious is right. Sometimes I wish I had a little day cafe that did the best high tea on the planet, with my current love of baking I think I'd have a whale of a time!