Lemon & almond shortbread bars

Method

• step 1

  Heat oven to 180C/160C fan/gas 4 and line a 20cm square loose-bottomed cake tin with baking parchment. Tip the butter, sugar and a pinch of salt into a large bowl, and beat with an electric whisk until pale and fluffy. Add the flour, ground almonds and milk. Use a wooden spoon and then your hands to bring the mixture together to form a dough.

• step 2

  Use your fingers to spread the shortbread dough over the bottom of the tin, right into the corners. Bake for 35 mins until golden.

• step 3

  Meanwhile, prepare the lemon topping. Whisk the lemon juice and eggs together in a jug. In a bowl, combine the sugar, flour and zest. Strain the lemon mixture through a sieve onto the sugar mixture and whisk to combine.

• step 4

  When the tin is cool enough to handle, wrap the outside tightly in foil - this will prevent the lemon mixture seeping out. Pour over the shortbread and return to the oven for 15 mins. Scatter over the almonds and bake for another 5 mins until the topping has set. Cool completely in the tin, then lift out, dust with icing sugar and cut into bars. Will keep in the fridge for up to 3 days.