For the Base
225g unsalted butter, softened
55g caster sugar
240g plain flour
¼ teaspoon salt
6 large eggs
240g caster sugar
zest from 6 small lemons
juice from those lemons aprox 230ml
120g plain flour
icing sugar, to dust
Preheat the oven to 180°C (gas mark 4).
Grease and line with non-stick baking paper a 30 x 20cm tin. Allow the baking paper to overhang the sides of the tin for easy removal (you don’t want boiling hot lemon filling all over your hands when you remove it from the tin).
For the base, cream together the butter and the sugar until light.
Add the flour and salt and mix until well combined.
Tip the dough into your prepared baking tin and press it evenly into the tin then chill for 10 minutes to relax the gluten in the flour.
After 10 minutes bake the base for around 15 minutes or until golden brown.