Shortbread 

200g salted butter, softened

200g plain flour

65g Semolina

65g golden caster sugar (white is fine)

Zest of 1 lemon 

Filling 

380g granulated sugar

Zest of 2 lemons (combine with sugar)

4 large eggs 240g

50g plain flour, sieved 

170g lemon juice (about 6-7 lemons)

70g milk 

Method

1. Set oven to 180C fan. Line a 9x9” baking tin. 

2. Add all the ingredients for the shortbread into a magimix and pulse until it comes together. 

3. Place the mix into the tin and spread using your fingers and the back of a spoon, try and level as evenly as possible. Bake for about 15-17 minutes or until it just starts to turn golden. 

4. Whilst the shortbread is baking, make the lemon filling. In a large mixing bowl add the sugar and lemon zest and combine using your fingers. Crack in four eggs and whisk gently until combined. Try not to whisk too much otherwise you will create loads of bubbles. 

5. Gently whisk in the flour followed by the lemon juice and milk. 

6. When the shortbread is cooked, reduce the oven temp to 160C. 

7. Pour the lemon filling over the shortbread and return to the oven until the lemon mixture has set, about 20-25 minutes. I cooked mine for 24 minutes and it was the perfect consistency; still slightly jammy in the centre. 

8. Leave to cool on a cooling rack and then allow to set in the fridge for about 1-2 hours. 

9. Slice into bars and top with icing sugar.