The most gorgeous slice for an afternoon tea. Tart lemon is balanced with a melt-in-your-mouth shortbread base and decorated with some freeze-dried fruit for colour. What I love about this one is that it's so easy, no fluffing around making curd, and you should have everything you need ready in the pantry - so if you have a lemon tree, this couldn't be more simple! It does need to chill in the fridge for a couple hours, so prepare the day ahead if needed.
Base
125g butter, at room temperature
50g caster sugar
120g flour
1/4 tsp salt
Custard
Juice of 2 lemons (about 1/2 cup)
Zest of 1 lemon
3 eggs
185g caster sugar
2 Tbsp flour
Garnish
Icing sugar & freeze-dried fruit
Preheat oven to 160°C. Line a square slice tin with baking paper (20x20cm).
Place butter and sugar in a large bowl or bowl of your stand mixer and beat with electric beaters until pale, about 4 minutes. Beat in flour and salt then transfer to lined tin and press down into an even layer. Bake for 25-30 minutes, until just slightly golden at the edges.
In a large bowl, whisk together lemon juice, zest and eggs until homogenous. Sift in the sugar and flour (I rarely use a sieve but we don't want any lumps here!) and whisk to combine.
Pour the lemon mixture over the baked base and return to oven for about 30 minutes, until the lemon custard layer has set and doesn't wobble.
Place in the fridge for about 2 hours to cool completely before slicing.
Dust with icing sugar and decorate with freeze-dried fruit.