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Lemon Shortcake Recipe

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This recipe for Lemon Shortcake, by , is from Artz and Kay Pharmacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Margaret McKellar


1/2 cup lemon juice
grated rind of 1 lemon
1 cup sugar
2 eggs beaten
120g butter
2 cups S.R. flour
1 cup caster sugar
120g butter
2 eggs
1/2 to 1 cup almonds, flaked or slivered

Place all filling ingredients in a saucepan and cook on a low to medium heat, till thick, stirring almost constantly.
Allow to cool.
To make pastry: place sifted flour, sugar and butter in a food processor and whizz until like breadcrumbs.
Add eggs and bring mixture together to form a ball. Do not over mix.
Place 2/3 rolled pastry in a greased and lined 20cm springform tin. Add filling, but you may have a little left over.
Then scatter dollops of remaining pastry over filling. Sprinkle with almonds, and bake in mod. oven (170C )
for about 40 mins. When cool, dust with icing sugar, and serve with whipped/double cream.




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