A creative lifestyle blog.

Friday 15 April 2016


It has been a while since I last shared a recipe post with you guys hasn't it? There is no reason for this other than the fact that over the past couple of weeks I have only really been baking vintage recipes that can already be found here in the Food category. 

This week however the sun has finally started to break through the miserable grey clouds and give us all a well needed vitamin D pick me up. The start of a new season is always an inspiring time for me so I thought it was about time that I tried my hand at something new and after coming across this recipe for a delicious lemon tray bake with a layer of crisp buttery shortbread topped with an oozy lemon custard layer baked to a crisp meringue like texture, finished off with some juicy raspberries I just had to give it a go!

For the base: 125g butter, 50g caster sugar & 150g plain flour. 
Lemon layer: 3 eggs, 310g caster sugar, 1 TBSP grated lemon zest, 120ml lemon juice & 75g plain flour. 
To decorate: 140g of fresh raspberries & icing sugar. 

You will also need a 20cm/8-inch square cake tin, greased and lined with baking paper. 

Preheat the oven to 180°C (350°F) Gas 4.

Start by making the classic shortbread base. Place the butter and sugar into the bowl of a stand mixer fitted with a paddle attachment (or use an electric whisk and a large bowl) and beat on medium speed for 1-2 minutes until blended. Add the flour and bring the mixture together to make a soft dough. Carefully push this dough into the tin to make a smooth, level base, taking it very slightly up the sides  of the tin. Place into the preheated oven and bake for 15 minutes until lightly golden. Remove from the oven and allow to cool. 

To make the lemon layer, place the eggs, sugar, zest and juice in a large bowl and, using a whisk, gently mix the ingredients together until smooth. Using the same whisk, add the flour and blend into the mixture until fully incorporated. Pour this mixture onto the cooled base and place back into the oven to bake for 40-45 minutes until the lemon layer is set and the top is a golden brown colour. Remove from the oven and allow to cool completely in the tin. 

Once cool, run a knife around the edge and, using the lining paper, lift the traybake out of the tin onto a serving plate. Arrange the raspberries over the top of the bake and finish with a light dusting of icing sugar. Cut into small pieces and enjoy!


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