Farmbake Butter Shortbread Lemon Slice

Pre-heat oven to 160⁰c. Grease and line base and sides of a 18cm x 28cm slice tin with baking paper, extending 2 cm above the edge of the pan.

Place Arnott’s Farmbake Butter Shortbread cookies in bowl of food processor and process to a fine crumb, add melted butter and pulse until combined. Press biscuit mixture into base of prepared tin and refrigerate whilst preparing the filling.

In a medium bowl combine cream, eggs, sugar, lemon rind, lemon juice, whisk to combine. Pour over biscuit base. Bake for 15-20 minutes or until set.

Cool to room temperature then refrigerate. Cut into slices before serving. Carefully remove from slice pan and cut into pieces. Dust with icing sugar before serving.