I saw this on the Good Food magazine iPad app and thought you might like it.
Full steps of this recipe:
1 Heat oven to 180C/160C fan/gas 4.
Line the base and sides of a shallow
rectangular tin (about 23 x 33cm) with
baking parchment, snipping the corners
so that it comes up the sides of the tin.
Tip the flour, sugar and butter into a food
processor and whizz until it forms fine
crumbs. Tip into the prepared tin and
smoothly level with the back of a metal
spoon, pressing it down lightly. Bake for
20-25 mins until pale golden.
2 To make the topping, finely grate the
zest from the lemons and orange and
squeeze out all the juice. Measure the
juice – you need 120ml. Whisk together
the eggs and sugar using an electric
whisk for 1 min, then add the citrus zest
and juices, and whisk again briefly. Sift in
the flour and whisk well to mix. Pour over
the shortbread and bake for 15-20 mins
until the topping has just set. Cool
completely in the tin, then lift out of the
tin using the lining paper. Dust thickly
with icing sugar and cut into 3 down the
length and 6 across to make 18 bars.
Sent from my iPad