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Lemon and Lime Curd Shortbread

Ingredients:

for the shortbread

200g plain flour

100g cornflour

100g caster sugar

200g softened butter

finely grated rind of 1 lemon

for the lemon curd topping

400g caster sugar

50g plain flour

6 eggs

finely grated rind of 2 lemons and 2 limes

150ml of the sqeezed juice from the lemons and limes

Preheat the oven to 180C.

Line a 20cm x 30cm deep cake tin with baking paper.

Make the shortbread:

Either by whizzing all the ingredients in a food processor until the mixture forms a ball.

Or by rubbing all the ingredients for the shortbread together in a bowl until you have very sticky and clump forming breadcrumbs.

Press this shortbread mix into the bottom of the lined tin using your hands.

Prick with a fork and bake in the oven for 20 mins until very pale golden in colour.

Meanwhile make the lemon topping:

Place all the lemon curd ingredients into a large mixing bowl and whisk well.

Pour over the baked shortbread and return to the oven for 25 minutes until set.

Remove from the oven and allow to cool. Chill in the fridge for 30 minutes before cutting.