Baking for Nightshift- Emily's Lemon Shortcake

I have made this recipe many times and I only decided late afternoon to make this for nightshift. A woman I work with, Vanita, has a lemon tree and she had brought some lemons in for me. These are great lemons with a lovely flavour and I didn't want them to go to waste, so I thought that this recipe fit the bill in that it is easy and quick to make, would use up some lemons and it is totally delicious! It was just as well I did make something as we were very, very busy so it was nice to have something to perk us up. This recipe is from Jo Seager's cookbook called 'The Cook School Recipes' and if you don't make anything else from this blog I suggest you make this. It makes a lovely morning or afternoon tea slice but also makes a fantastic dessert with some cream or yoghurt. So here is the recipe:

Emily's Lemon Shortcake (from Jo Seager)

Oven to 180 C. Line a 20 cm x 30 cm tin with non stick baking paper.

For the Shortcake

1 c self raising flour
1 c plain flour
1 c sugar
pinch salt
100 gm cold butter grated
1 egg beaten
2 Tbsp milk

For the Filling

100 gm butter
grated rind and juice of 3 lemons
1 c sugar
3 eggs beaten

To make the shortcake, mix the flours, salt, sugar together. Rub in the butter. Add the beaten egg and milk and mix to form a dough. Divide off about a third, wrap in clingfilm and chill in the fridge. Press the remaining dough into the lined tin and bake 8-10 mins until pale and just cooked.

While the shortcake is cooking, make the filling. Into a small pot over a low heat, put the butter, sugar, rind and juice of the lemons. Stir until sugar is dissolved. Add the beaten egg and stir continually over the low heat until it starts to thicken. Do not let it boil. Pour the filling over the partially cooked shortcake.

Break off bits of the refrigerated dough and dot over the lemon filling. Bake a further 10-15 mins until the shortcake is lightly browned. Cool in the tin.