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| Recipe Archive > Desserts > |
Lemon Shortbread Tray Bake
With Caramelised Lemon & Orange Segments
(Makes 16)
The following recipe is for a delicious tangy lemon tray bake which is a good size and excellent for an Easter party.
Make sure to use fresh free range eggs, or organic ingredients, if preferred, to include of course Whitworths organic caster sugar. Cut cold and decorate with a thick, snowy-white coating of Whitworths icing sugar, or add caramelised lemon and orange slices to make it extra special (see recipe Tip).
Equipment & Ingredients
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You will require a baking tray measuring 20 x 30cm (8 x 12in) and 4cm (1½in) deep. |
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115g (4oz) golden caster sugar |
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the rind of 1 lemon , finely grated |
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55g (2oz) plain flour, sifted |
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To finish, Whitworths icing sugar, sifted |
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Method
Preheat the oven to 180°C / 350°F / gas mark 4.
Cream the butter, sugar, lemon zest and vanilla together. Stir in the flour and salt and combine together to make a soft crumbly mixture. Tip the mixture into the prepared tin, pat it down evenly and bake for 20 minutes, until lightly coloured golden brown.
Remove from the oven and leave to cool. Reduce the oven temperature to 150°C / 300°F / gas mark 2.
Make the filling:
Mix the lemon curd with the flour, then pour the mixture over the baked, cooled shortbread base. Bake for 35 minutes, until set and firm when lightly pressed. Leave to get completely cold before cutting into squares or bars. To serve dredge thickly with icing sugar, or decorate with caramelised lemon and orange segments (see below).
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Caramelised Lemon & Orange Segments
Equipment & Ingredients
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2 lemons, very thinly sliced |
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1 small orange, very thinly sliced |
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225g (8oz) Whitworths caster, or granulated sugar |
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Method
Put the lemon slices in a bowl and cover with boiling water. Leave to soak for 30 minutes.
Simmer the lemon slices in the soaking water for 5 minutes. Drain reserving the liquid, then leave the slices to drain thoroughly on kitchen paper.
Strain 300ml (½pt) of the cooking liquid into a pan. Add the sugar and stir until dissolved over a low heat. Bring to the boil and boil for 4 minutes. Add the fruit slices and simmer for a further 3-4 minutes. Drain and leave on non-stick parchment.
Replace the orange and lemon slices back into the slightly thickened syrup briefly to make them extra glossy.
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