LEMON CUSTARD SHORTCAKE

Great Winter recipe when lemons are plentiful.

2 cups plain flour
½ cup custard powder
1 teaspoon baking powder 
½ cup sugar
200 g butter, chopped
zest of 1 lemon
2 eggs 45 centimeters 
1½ cups lemon honey
2 tablespoons plain flour for topping

Heat oven to 180° C. Grease a slice tin, about 17 x 17 cms. Place the 2 cups of flour, custard powder, baking powder, sugar, butter and zest in a food processor and process until it resembles rough crumbs. Add eggs and process until it forms a ball. Press 2/3 of mixture in base of tin. Spread lemon honey evenly over top. Rub the 2 tablespoons of flour into remaining mixture and roughly crumble this over the curd. Bake 25 to 30 minutes or until shortcake is risen and lightly coloured. Leave to cool and set before cutting.

Recipe courtesy NZ Gardener, Garden Diary

QUICK LEMON HONEY

Whisk together 4 eggs and 1 ½ cups sugar in a large pot. Add 100 g butter, cut into small pieces, and the zest and juice of 2 lemons. Cook over medium heat, whisking constantly, until mixture is smooth, thick and creamy. Cool completely before using. Makes 3 cups.

MICROWAVE LEMON HONEY

Place 4 eggs, 1 cup sugar, 50 g butter, 1 cup lemon juice and1 tablespoon lemon zest in a bowl and mix well. Microwave in 2 to 3 minute bursts, stirring after each, until thick and creamy, and cooked. Pour into jars. Store in the fridge and use within 2 to 3 weeks.

Recipe courtesy Gay Tait, Gisborne, NZ Gardener Garden Diary