For the shortbread base:280 gram spelt flour
225 gram margarine
80 gram icing sugar
1 tsp salt
For the topping:35 gram flour
350 gram sugar
Juice of 2 lemons
Zest of 1 lemon
1 tsp baking powder
Icing sugar for dusting
Preheat the oven to 180°C.Grease a 25cm square baking tin and line with baking paper.
Put all the ingredients for the shortbread base in a food processor and blitz until the mixture just comes together in a ball. Be careful to not over mix or the dough will be too sticky. Press the dough into the tin and bake 20 to 25 minutes, until golden. Remove and let cool slightly. Leave the oven on.
Meanwhile prepare the topping. Whisk together the eggs, sugar and lemon juice, then whisk in the flour and baking powder. Mix well and make sure there are no lumps in the batter. Add the lemon zest.
Pour the mixture over the shortbread base and bake until set, about 15 to 20 minutes
When is has cooled completely, loosen the edges with a knife and remove from the tin. Dust with icing sugar and cut into 12 bars.