Belgium Lemon Teacake

Belgium Lemon Teacake



Base
1 cup S.R flour
1/2 cup caster sugar
60g. butter
1 egg

Filling
1/4 cup lemon juice
1/2 cup sugar
1 egg
60g butter

Heat oven to 180
Cream butter and sugar for 15 seconds, speed 5.
Add egg and mix 15 seconds, speed 5
Add flour and Turbo 2 twice (should look crumbly)
Press 2/3 of this mixture into a buttered pie dish, pour in hot lemon filling, and sprinkle remaining 1/3 of the base over filling.

For filling
Place all ingredients into T.M bowl and zap to combine.(no need to wash bowl, just scrape it out well)
Cook 6 mins on varoma reverse 1. The mixture should be creamy in texture

Bake for 25 mins Serves 8 Equally nice made with Limes.