6 oz Plain White Flour
Icing sugar
9 1/2 oz Butter
5    Lemons
10    Eggs
10 oz Caster Sugar

Blend together the flour, 1 level tablespoon of icing sugar, and 3.5 ounces
butter in a food processor until the mixture resembles breadcrumbs. divide
between two 22cm ceramic flan dishes and press into the base using your
fingertips.

Bake at 170C/325F/Gas Mark 3 for about 35-40 minutes or until golden.

Melt the remaining butter for the filling and place in a processor with the
grated rind and squeezed juice of the lemons (about 7 fl oz), the eggs and
caster sugar. Blend until smooth, then pour over the warm shortbread (the
bases must be warm when the filling is put in or the crumbs will rise to
the surface.)

Bake at 130C/250F/Gas mark one-half for 75 to 90 minutes or until just set
(the slower the cooking time the smoother the texture), Leave to cool then
cover and refrigerate for up to 4 days.

To serve, remove from the fridge for 1 hour. Cut into wedges, ease out of
the dishes and dust heavily with icing sugar. Return to fridge until
required.