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Ingredients
- 1¼ cups plain flour, sifted
- ½ cup caster sugar
- 125 g butter
Filling
- ½ cup ground almonds
- 2 tablespoons sugar
- 60 g butter
- 1 egg
- 2 teaspoons grated lemon rind
- 1 tablespoon plain flour
Method
1. Combine sifted flour and sugar in a bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Press half over the base of a 20 cm square baking tin; reserve the other half. Bake at 180°C for 10 minutes. Remove and set aside to cool slightly.
2. To make filling: beat ground almonds, sugar and butter in a bowl until creamy. Add egg, lemon rind and flour; mix well. Spread filling over partially cooked base. Sprinkle over reserved flour mixture and press down lightly.
3. Bake at 180°C for 35–40 minutes, or until topping is golden brown and filling is firm. Cool in tin then cut into squares to serve. If you wish, decorate with blanched almonds half-covered with melted chocolate.
