Lemon Tea Cake - this + a pot of fair trade coffee @ home make for a marvellous informal coffee shop experience.

 

Are you like me and have quite a few orphans lurking in your recipe books? 

A recent comb through my personal collection of hand written recipes found an A4 sheet of paper with this recipe on it. Heaven knows where I got it from. Nothing to indicate where, when, or whom. However, it sounded pretty much OK to me and I made it up. 

Wonderful! Delicious! 

If you are thinking of opening a coffee shop, this is a must for the menu.

A warning: It can be more-ish!

LEMON TEA CAKE

Ingredients

Base

1 cup SR Flour

1/2 cup caster sugar (I love that raw caster sugar)

60 gr butter

1 egg

Combine flour and sugar and rub in butter with fingertips until mixture resembles breadcrumbs.

Add egg and mix well.

Press 2/3 of mixture in base of 20cm springform tin or flan dish.  (Mine was 26cm) Reserve 1/3 for topping.

Filling

1/2 cup caster sugar

1/4 cup lemon juice (adding a bit of grated rind turned out to be nice)

60gr butter

1 egg

Place sugar, lemon juice and butter in saucepan and heat until butter in saucepan is melted and sugar dissolved.  Lightly beat egg.  Add lemon mixture to egg and mix well and return to stove to thicken.  Cool slightly before pouring over pastry and sprinkle remaining base mix on top.  (I would advise making sure you crumble the base mix that remains into small clumps with your fingers.)

Bake for 30 minutes at 180 degrees C.

Serve hot or cold. (Cold next day turned out to be even better).  Really yummy!