Adelaide Show baked goods prize-winner Amanda Blair says; “This was published in The Australian Blue Ribbon cookbook, a brilliant book by Liz Harfull. She detailed me and many other show cooks. So if you want more inside tips from show cooks, get that book.”

And if you use this link to buy it, The Squiz will get a little commission. Yay!

Base Ingredients
225g (1.5 cups) plain flour
60g (0.5 cups) pure icing sugar
Finely grated zest of half a lemon
180g cold unsalted butter, chopped
0.5 tsp vanilla extract
2 tsp iced water, approx

Lemon topping
6 eggs
660g (3 cups) castor sugar
250ml (1 cup) lemon juice, strained
Finely grated zest of 3 lemons
75g (0.5 cup) plain flour
1 tbs pure icing sugar, sifted, to serve

Method
– Preheat the oven to 180C. Lightly grease a 32x24cm Swiss roll pan and line it with baking paper.

– To make the base, sift the flour and icing sugar into a bowl of a food processor. Add the lemon zest and process briefly to combine. Add the chopped butter and process until the mixture resembles coarse breadcrumbs. With the motor running, add the vanilla and iced water and continueto process until a soft dough forms.

– Press the dough evenly into the prepared pan. Bake for about 20mins, or until the edges are starting to colour and the top is pale golden brown. Set aside to cool for 10mins.

– Reduce the oven temp to 150C.

– While the base is cooling, make the topping. Place the eggs and the castor sugar in a large mixing bowl and whisk until combined. Whisk in the lemon juice and zest until thoroughly combined. Sift in the flour and whisk until smooth.

– When the base is cool, give the lemon mixture another quick whisk and pour it over the top. Bake in the oven for 35-40mins, or until the topping is set (like Amanda’s hair in the picture) and golden.

– Leave the slice in the pan to cool, then refrigerate until chilled. Cut into squares and dust with the icing sugar to serve.

– Store in an airtight container in the fridge for up to four days.