Lemon shortbread slice

Adapted from:

http://tenina.com/recipes/lemon-shortbread-slice

Base:

250g walkers shortbread biscuits

60g butter

1 lemon zest

2tsp vanilla essence

Topping:

4 eggs

Zest of 2 lemons

70g plain flour

1/4 tsp turmeric powder

200g caster sugar

180g freshly squeezed lemon juice

Icing sugar to garnish

Method:

1. Preheat oven to 180C, line a 16cm square cake tin with baking paper.

2. Place all base ingredients in tmx. 15s, Sp8

3. Pressed into tin and bake 10 minutes till golden brown

4. Cool. Reduce oven to 160C

5. Make the topping. Place all ingredients except for lemon juice into tmx. 20s, Sp8

6. Add lemon juice and blend 20s, Sp8

7. Pour into baked base and bake for 20 minutes or until centre is just a little bit wobbly but set.