Lemon shortbread triangles


Recipe may contain gluten, milk, soy, sesame and egg.

These shortbread triangles may be simple to make but are just bursting with strong lemony flavour – both in the biscuity base and in the soft, condensed milk topping.

7 Ingredients

  • 250g butter, at room temperature, chopped

  • 1 tbsp finely grated lemon rind

  • 140g (2/3 cup) caster sugar

  • 1 egg

  • 300g (2 cups) plain flour
  • Lemon topping

  • 2 x 395g cans sweetened condensed milk

  • 250ml (1 cup) strained lemon juice

6 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan-forced. Grease a Swiss roll pan.

  • Step 2

    Use electric beaters to beat the butter

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    (250g butter, at room temperature, chopped) and lemon rind (1 tbsp finely grated lemon rind) until pale and creamy. Gradually beat in the sugar (140g (2/3 cup) caster sugar) until well combined. Add the egg (1 egg) and beat until combined. Beat in the flour (300g (2 cups) plain flour), in 2 batches, until a soft dough forms.

  • Step 3

    Roll the dough between two sheets of baking paper until large enough to line the prepared pan. Remove the top layer of baking paper. Place dough, with the paper on the base still on, into the prepared pan, pressing in well.

  • Step 4

    Bake for 25 minutes or until light golden and the top is just firm. Set aside to cool.

  • Step 5

    Whisk condensed milk (2 x 395g cans sweetened condensed milk) and lemon juice (250ml (1 cup) strained lemon juice) together in a medium bowl. Pour mixture over shortbread base. Smooth top. Bake for 15 minutes or until the edges are slightly bubbling and the top layer is set. Set aside to cool to room temperature, then place in the fridge overnight to chill.

  • Step 6

    Remove the slice from the fridge and use a hot knife to cut into small triangles to serve.

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