Pastry

• 1 cup (150g) Self Raising flour
• 1/2 cup (110g) caster sugar
• 60g butter, chopped
• 1 teaspoon finely grated lemon rind
• 1 egg, lightly beaten

Lemon Filling

• 1 teaspoon cornflour
• 1 tablespoon water
• 1/4 cup (60ml) lemon juice
• 1/2 cup (110g) caster sugar
• 1 egg, lightly beaten
• 60g butter, chopped

Pastry

1. Preheat oven to 180 degrees C (160 degress C fan-forced)
2. Grease an 18cm springform cake pan and line the base with baking paper
3. Combine the flour and caster sugar in a medium bowl
4. Rub in the butter with your finger tips until the mixture resembles breadcrumbs
5. Stir through lemon rind
6. Add the egg and stir until evenly combined
7. Press 2/3 of the mixture over the base of the prepared pan.

Lemon Filling

1. Combine the cornflour and water until smooth
2. Place in a small saucepan with lemon juice, sugar, egg, butter
3. Stir constantly over low heat until mixture thickens and boils

1. Pour the hot filling over the base in the pan
2. Crumble the remaining pastry mixture over the top of the filling
3. Bake for 35 minutes until browned
4. Cool the cake in the pan
5. Serve at room temperature or rehaet and serve warm with cream, if desired