To make the base use a food processor and briefly mix 75 gm of plain flour with 2 tbs of sugar , then add 65 gm of marg/butter .
Process until the mixture forms a ball .
Then press dough into a greased spring form pan ( dock dough ), cover with a sheet of baking paper and weigh down with rice or baking beads .
Bake for 20 mins in a preheated oven on 160 deg C.
Now whisk 2 eggs ( room temp ) with 1 cup of castor sugar till combined and slightly thickened .
Stir 1/3rd of a cup of lemon juice , then sift in 3 tbs of flour ( plain ).
Whisk gently to combine .
Remove base from oven and baking paper and rice / beads ....reset oven to 150 deg C .
Pour lemon mixture over base and bake for 35 minutes till golden and springy .
Cool completely and slice , serve dusted with icing sugar and dollops of cream .
Process until the mixture forms a ball .
Then press dough into a greased spring form pan ( dock dough ), cover with a sheet of baking paper and weigh down with rice or baking beads .
Bake for 20 mins in a preheated oven on 160 deg C.
Now whisk 2 eggs ( room temp ) with 1 cup of castor sugar till combined and slightly thickened .
Stir 1/3rd of a cup of lemon juice , then sift in 3 tbs of flour ( plain ).
Whisk gently to combine .
Remove base from oven and baking paper and rice / beads ....reset oven to 150 deg C .
Pour lemon mixture over base and bake for 35 minutes till golden and springy .
Cool completely and slice , serve dusted with icing sugar and dollops of cream .
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