This quick, easy recipe is a great way to use up lots of lemons.

Recipe: Yolanta Woldendorp

INGREDIENTS

Base:
1 cup caster sugar
1½ cups plain flour
240g butter
2 tablespoons milk

Topping:
1½ tablespoons cornflour
2/3 cup single cream
6 eggs
1 ¾ cups caster sugar
2 tablespoons finely grated lemon rind
¾ cup lemon juice

METHOD

Preheat oven to 170 degrees C.

Blend the sugar, flour, butter and milk in a food processor until the mixture comes together. Press into a 20cm x 30cm slice tin lined with baking paper. Bake for 25 minutes or golden brown.

To make the topping, combine cornflour and 2 tablespoons of the cream in a saucepan. Whisk together until the ingredients form a paste. Whisk the remaining cream, then eggs, sugar, lemon rind and lemon juice.

Place on low heat and continue whisking for about 10 minutes, or until mixture thickens (do not boil). Pour over base and bake for 12 minutes or until the topping is just set. Cool in tin.

Cut into slices. Makes about 24