• 1 ¼ cup plain flour
  • ½ cup butter (115g), room temp
  • ¼ cup caster sugar


  • 6 eggs
  • 1 cup caster sugar
  • 50g plain flour (just under ½ cup)
  • 160ml lemon juice
  • 1 tbsp lemon zest
  1. Preheat oven to 175 °C steam cooking.
  2. In a stand mixer, place shortbread ingredients and mix with a paddle attachment until combined.
  3. Line a 23 x 23 cm tray with baking paper and press the shortbread out to form an even bottom.
  4. Prick holes with a fork and place in the freezer for 10minutes
  5. Remove shortbread from the freezer and bake in oven for 10-12minutes or until golden.
  6. In the meantime, mix eggs, sugar, lemon juice and zest together. Sift over the flour and mix until fully combined.
  7. Remove base from the oven and allow to cool slightly before straining the mixture over the top, this ensures any lumps don’t find their way into the final curd.
  8. Place tray in the oven and bake for 8-10 minutes. 
  9. Remove and allow to cool completely. Cut into squares and finishing with a dusting of icing sugar.
croquets recipe