Lemon Shortbread Squares

A delicious zingy recipe from consultant Sian O'Brien

Makes 15 Squares

For the shortbread:
1 pack My Secret Kitchen Lemon & Bergamot Shortbread Mix
100g butter
1 tbsp cold water

For the Topping:
Zest of 3 lemons plus 200ml lemon juice (about 4 lemons)
3 large eggs
200g caster sugar
25g plain flour
Icing sugar to dust

Make and cook the Lemon & Bergamot Shortbread Mix as directed on the pack (you may find it useful to line the tin with greaseproof paper). Remmove the tin from oven once golden, and turn oven to 180ºC (Gas Mark 4).

Combine the sugar, flour and zest in a bowl. In a separate bowl whisk together the lemon juice and eggs. Using a sieve strain the egg and juice mixture into the dry ingredients, then whisk to combine.

Pour the topping mix over the shortbread base and bake for 12-15 minutes until top is just set.

Cool in tin, dust with icing sugar, slice and enjoy!