I’ve just started to get a regular supply of some vibrant, yellow-yolked eggs from Rodriguez’ five wives. Mabel lays slightly smaller eggs than her Rhode Island red counterparts. There are still lemons on my Meyer lemon tree. Time to make a batch of lemon delicious. Makes 16 slices or 30 mini-bites. It freezes well. I might repeat the lemon/egg combo and make some lemon curd too.
one cup (150g) plain flour
half cup raw sugar
Pre-heat the oven to 180ºC. Line a 20cm x 20cm baking tin with baking paper or use a silicone baking form. Put the base ingredients in a food processor fitted with a blade. Pulse until the butter is well dispersed and then run the processor until the mixture resembles very fine breadcrumbs. Press down well to form an even layer. Bake for 10-15 minutes until golden. While the base is cooking, make the…
Lemon meringue topping
three large eggs
one cup raw sugar
zest of three large lemons
juice of three large lemons
half cup self raising flour
Put the sugar and lemon zest in the food processor fitted with a blade. Run the processor until the sugar and zest are well mixed. Remove the blade and fit the whisk attachment. Add the eggs (or you can put them in a bowl and use a balloon whisk). Whisk until thick and frothy, until it’s at least doubled in size. Pour in the lemon juice and sift in the flour. Fold together gently.
Pour the topping onto the base and return to the oven for 35-40 minutes. If the top starts to get too brown, cover with a scrap of baking paper.