Orange cookies

ORANGE COOKIES (Tammy)

2 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking soda
250gms (1/2 lb) butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
4 teaspoons ogange zest
250 gms white choc chips.

Cream butter and sugars.
Add eggs and mix well.Stir in zest.
Stir in flour,salt, baking soda, and choc chips.
Roll into balls and flatten slightly with fork.
Bake in mod oven for 10 to 12 mis.
Makes 5 to 6 dozen.

Fool proof chocolate cake

The Best Chocolate Cake Recipe {Ever}


Chocolate Cake with decadent Chocolate Frosting that will quickly become your favorite!
Author: Robyn Stone | Add a Pinch
Cuisine: Dessert
Serves: 12
Ingredients
Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting
1½ cups butter (3 sticks), softened
1 cup cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon espresso powder
Instructions
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
For the cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for 10 minutes.
Frost cake with Chocolate Frosting.
For the Chocolate Frosting:
Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
Cream together butter and cocoa powder until well-combined.
Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
Add vanilla extract and espresso powder and combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Sticky date pudding

1 1/2 cups self raising flour
1/2 cup caster sugar
1 tsp ground cinnamon
1 tsp mixed spices
1 1/2 cup chopped pitted dates
3/4 cup milk
1 cup firmly packed brown sugar
1 tbsp butter , diced
2 cups Boiling water
Cream or vanilla ice cream to serve..

Grease slow cooker..
mix together the flour,sugar,spices,dates and milk and spoon over evenly into the slow cooker..

Mix together the brown sugar,Butter and boiling water in a bowl and pour gently over the date mixture.

place lid on the cooker and cook for 2 1/2 -3 hrs on High untill the pudding topping is cooked through ...

Strawberry microwave mug pudding

Beat 115 gr unsalted butter(at room temperature with 1/2 a cup of caster sugar
Add two eggs 1 cup of self raising flour 1/3 cup of milk and a little vanilla
Grease 4 mugs add a teaspoon of jam in the bottom add mixture microwave for 5 mins

Apple crumble- Donna Hay

Donna Gay Apple crumble slice

apple slice

100g butter
1egg
1 cup plain flour ( sifted)
1 teaspoon baking powder
1 tablespoon milk
Icing sugar to dust

apple filling

5 apple ( peeled and chopped
10 gr butter
1/2 teaspoon ground cinnamon

Crumble topping

1 1/4 cups plain flour
1teaspoon baking powder
115 g butter
1/4 cup caster sugar

Preheat oven too 160 To make crumble , mix the flour ,baking powder , butter , sugar in a bowl untill it resembles breadcrumbs . set aside

To make apple filling place the apples, butter and cinnamon in a saucepan over a low head and cook for 5 minutes or untill softened. Allow to cool

place butter and sugar in an electric mixer and beat untill creamy add the egg and beat well fold through the flour ,baking powder and milk spread in a 20cm x 30 cm tin lined with baking paper top with apple filling and crumb mix and bake for 4o minutes untill golden . serves 6 -8

Orange cake

Cake:
1 cup butter, softened
1 1/4 cup sugar
3 large eggs
2 medium oranges (about 1 pound), ends trimmed, then cut into large pieces and seeded
2 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
Glaze:
1 1/2 cups powdered sugar
2 TBSP + 1 tsp orange juice (I squeezed out and saved this before pureeing the oranges)
Preheat oven to 325°. Coat the inside of a bundt pan with non-stick spray.
In a food processor or blender, whirl the orange pieces until smooth (tiny bits of peel are visible) but not fully pureéd; set aside.
In a medium bowl, beat the butter until smooth; add the sugar and beat until light and fluffy. Add the eggs and beat until completely mixed in. Add 1 1/2 cups of the chopped oranges to the butter mixture until combined, then add flour, salt, baking powder and baking soda and beat until smooth. The batter will be thick. Pour into the prepared bundt pan, and bake until a toothpick or cake tester stuck into the cake comes out clean, about 55 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a plate and let cool completely.
To make the glaze, whisk the orange juice into the powdered sugar until smooth; drizzle over the cake.

Pavlova

Marshmallow Pavlova.


4 eggs whites
2 cups castor sugar
2 tablespoons cornflour
1 teaspoon vinegar
1 teaspoon vanilla
6 tablespoons boiling water.

Pre-heat oven to 150C.
Beat all ingredients together until sugar is dissolved and mixture is thick and firm....approx 15 mins.
Mound on baking paper-lined tray.
Bake for 45 mins .Turn off heat and leave in oven for another 45 mins.
Im sure you all know to top it with unsweetened whipped cream and sliced fruits of your choice, plus passionfruit pulp!

Buttermilk and berry slice

Ingredients
Equipment
You will need a 20cm x 30cm slice pan.
Ingredients
150g unsalted butter, softened
275g (1 1/4 cups) caster sugar
1 tsp vanilla bean paste
2 eggs, lightly beaten
250g (1 2/3 cups) self-raising flour
160ml (2/3 cup) buttermilk
300g frozen mixed berries (see note)
Cinnamon almond topping
2 tbs caster sugar
1 tsp ground cinnamon
40g (1/2 cup) flaked almonds

Method Notes
Step 1
Preheat oven to 180C. Grease pan and line with baking paper, allowing a 2cm overhang on long sides.
Step 2
Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Alternately stir in flour and buttermilk, in 2 batches, until smooth. Gently fold berries into batter and spoon mixture into prepared pan. Smooth top with a spatula or the back of a spoon.
Step 3
To make topping, combine sugar and cinnamon in a bowl and sprinkle half over slice. Scatter slice with almonds and bake for 55 minutes or until top is golden and a skewer inserted into centre comes out clean.
Step 4
Remove slice from oven and cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. Sprinkle with remaining sugar mixture and cut into 12 rectangles to serve.

Orange & poppy seed muffins

Ingredients
Melted butter, to grease
1 tbs poppy seeds
185ml (3/4 cup) milk
375g (2 1/2 cups) self-raising flour
155g (3/4 cup) caster sugar
125g butter, melted
2 eggs, lightly whisked
2 tsp finely shredded orange rind
60ml (1/4 cup) fresh orange juice
Icing sugar, to dust
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Method
Step 1
Preheat oven to 190°C. Brush twelve 80ml (1/3-cup) capacity non-stick muffin pans with melted butter to lightly grease. Combine the poppy seeds and 60ml (1/4 cup) of the milk in a small bowl. Set aside for 10 minutes.
Step 2
Combine the flour and sugar in a large bowl. Add the poppy-seed mixture along with remaining milk, butter, egg, orange rind and juice, and stir with a metal spoon until just combined (do not overmix).
Step 3
Spoon the batter among prepared muffin pans. Bake in preheated oven for 25 minutes or until a skewer inserted into the centres comes out clean. Remove from oven and turn onto a wire rack. Serve warm or at room temperature dusted with icing sugar.

Thai style coconut cake

This Thai style coconut cake is cooked on a hot griddle. For more Thai dessert recipes see Kasma Loha-unchit's award winning cookbook It Rains Fishes. Legends, Traditions and the Joys of Thai Cooking.

Ingredients

1 cup glutious rice flour
1/2 cup rice flour
1 cup granulated sugar
1/4 tsp salt
1 large egg
2 cups finely shredded fresh coconut
1 cup limestone water, scented with bay toey (pandanus leaf) essence or 1 tsp vanilla
2-3 tbsp peanut oil
Preparation

Mix the 2 kinds of flour, sugar and salt and knead with the egg and shredded coconut. Slowly add the limestone water which has been scented with the bay toey or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.

Grease the heated surface of a griddle with the peanut oil. Drop the coconut mixture in spoonfuls onto the hot griddle, molding them into small flat rounds. Grill over low to medium heat until golden brown. Flip over and grill the other side until also browned. Best served warm.

The coconut mixture can also be baked in a well greased pan in the oven, at 350 degrees for 20-30 minutes, depending on the thickness of the cake. Bursh with a beaten egg yolk over the top after the cake is cooled through and bake another 5 minutes at 400 degrees. Cut into small squares. The baked coconut cake tends to be more gooey in texture.

Scones

Scones - Makes 12

* 4 cups (500g) of Self Raising flour
* 1 & Qtr Cups (300ml) Cream
* 1 Cup (250ml) Lemonade (sprite for those in the USA)

Note: Light cream and diet lemonade (sprite) works.

Preheat the oven to 220C/440F. Line a baking tray with baking/parchment paper. Sift the flour into a bowl, make a well in the centre, and pour in the cream and lemonade. Mix to make a dough, careful not to over beat. Roll the dough out and cut with a cold knife or scone cutter. Arrange closely together on the baking tray and bake until golden brown, about 12 minutes.

Optional: You can swap the lemonade for soda water, ginger ale, even creaming soda for a different taste. Try ginger ale and dates...mmmmmmm! Yum scrum.

Note: Do not overwork the dough, it will make the scones rock hard, if need be you can brush the tops with a bit of milk for a nice golden finish but you really don't need to, they are perfect just the way they are....just like you!

Tip from one of the 4I Kids Liam who prefers savoury. Swap the lemonade for Soda Water and add a little tasty cheese. Finish on the top with a little parmesan.

Serving suggestion: With a little butter or jam and cream. You can also go for "thunder and lighting" if you dare, clotted cream and golden syrup.

Chocolate brownies

Recipe for Chocolate brownies:

Ingredients:

3/4 cup cocoa, unsweetened
1/2 teaspoon baking soda
2/3 cup melted butter, divided
1/2 cup boiling water
2 cups granulated sugar
2 eggs, lightly beaten
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans
2 cups (12 ounces) semisweet chocolate chips


Directions for chocolate brownies
In a large bowl, combine cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, beaten eggs and remaining 1/3 cup butter. Stir in flour and salt. Stir nuts and the chocolate chips into chocolate brownies batter. Pour chocolate brownie batter into a greased 13x9x2-inch baking pan. Bake at 350° for 35 to 40 minutes or until chocolate brownies are firm and begin to pull away from sides of pan. Cool before cutting into squares.

1, 1, 1, 1 CAKE

1, 1, 1, 1 CAKE:From 4 Ingredents


1 cup desiccated coconut
1 cup milk (soy or rice milk if lactose intolerant)
1 cup caster sugar (normal sugar is fine)
1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant)

Preheat oven 180C/360F.

Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes.

SERVING SUGGESTION:

Serve warm with butter or cold with cream cheese icing … Deliciously simple!


A number of versions over the years have developed with this recipe. The easiest chocolate cake version is simply replace the 1 cup of coconut with half a cup of cocoa. However if you want a chocolate-coconut cake leave the coconut in the recipe and simply add the half a cup of cocoa.....YUMMO!

OPTIONAL:

Cream Cheese Icing:

Ingredients

60g cream cheese, softened
30g butter, softened
1/2 teaspoon vanilla essence
3/4 cup icing sugar mixture

Method:

Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.

Vanilla Custard Kisses

Ingredients:
125g unsalted butter
1/2 cup caster sugar
2 egg yolks
2 tsp vanilla essence
1/3 cup custard powder
3/4 cup plain flour
3/4 cup sr flour


Method:
.Preheat oven to 180C, grease and line 2 baking trays
.Using electric mixer cream butter and sugar, then add egg yolks and essence, beat again
.Fold in sifted custard powder and flours
.Press mixture together to form a soft dough and roll into balls (about a tsp) arrange on tray leaving space between each one. Flatten with a fork
.Bake for 12 mins, cool on tray for 5 mins then transfer onto wire rack to cool
.Make vanilla cream with 40g butter, 1 tsp vanilla essence, 2/3 cup icing sugar and 1 tbsp milk
.Spread one cookie with the icing and sandwich together, repeat

Banana bread

Banana bread

Ingredients

1. Whole Wheat Flour / Atta - 1 1/2 cups
2. Baking Powder - 1 1/2 tsp
3. Baking Soda - 1/2 tsp
4. Cardamom Powder - 1/2 tsp
5. Nutmeg Powder - 1/2 tsp
6. Powdered Jaggery - 1/2 cup
7. Oil - 1/2 cup [ I used Olive oil]
8. Milk - 1/2 cup
9. Ripened Banana - 2 Nos
Preparation

1. Preheat the oven to 180°C.
2. Combine the dry ingredients [1-5 ] in a bowl and keep aside.
3. Blend the rest of the ingredients [ 6-9] in a mixer to a smooth paste.
4. Now combine the dry and wet mixtures together. This can be done either in a bowl by hand mixing or using the blender. [ I did using the blender.....Such an easy job].
5. Transfer to a 8 x 4 '' bread loaf tin and bake for about 45-50 mins.
6. While baking , after about 25-30 mins , cover the loaf tin with an aluminum foil for the rest of the time. This helps to prevent the top from getting burnt.
7. Once the bread is done , allow it to rest in the pan for a 2-3 minutes before transferring to a wire rack.
8. Allow it to cool completely on the wire rack before slicing.
9. You can refrigerate and use if you are making in larger quantities.
Rice Paniyaram

1. Rice flour - 2 cups
2. Powdered Jaggery - 1 cup
3. Over ripe banana - 3 Nos [ Palayam thodan is the variety used traditionally]
4. Water - 1 1/2 cups
5. Baking Soda - 1/2 tsp
6. Milk - 2 Tbsp
7. Chopped coconut - 1/4 cup
8. Ghee - 1 Tbsp
9. Cardamom Pods - 8 Nos
10. Take water in a sauce pan and add jaggery to it. Bring it to boil and simmer for 10 mins. No need to wait for a thicker syrup. Turn off the flame and allow this to cool.
11. Meanwhile heat ghee in a small pan and roast the coconut pieces in it until they turn golden brown. Keep this aside.
12. Take the rice flour in a flat pan and roast on a medium heat for about 5 mins. Allow this to cool.
13. Peel the bananas and take them in a blender / mixer and blend to a smooth paste. Now add the cooled jaggery mix to this and blend again until all well combined.
14. Now take the roasted rice flour in a bowl and add the banana jaggery mix to this and combine well without any lumps. This step also can be done in the mixer / blender for a smooth batter. I had used the mixer to do the job.
15. Add the baking soda, roasted coconut and powdered cardamom powder to this and mix well.
16. Keep this aside for a minimum of 1/2 hr.
17. Once ready to make the unniyappams, check the consistency of batter. It should not be too thick. Add milk at this stage and mix well.
18. Now heat the unniyappa chatti / mini dutch pan and add oil or even ghee for a better taste. Make sure that the individualmoulds are only half filled with oil.
19. Once the oil is hot, keep the flame on a medium low and spoon the batter to individual moulds till they are 3/4th full. Dont overfill the moulds.
20. Once the rims of the appams turn brownish, turn over to get the other side done.
21. Unniyappams can be taken out and drained on a paper towel , once both the sides are uniformly golden brown in color.
22. Arrange on a serving bowl and sprinkle some sugar [ optional ] and then start munching.

Cinnamon buns

Dough:
2 packets active dry yeast [or 2 tbsp]
1/3 cup water [between 100 and 110 degrees]
1/3 cup whole milk [between 100 and 110 degrees]
3 3/4 cups all-purpose flour
2 teaspoons salt
3 large eggs, at room temperature
1/4 cup sugar
3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm

Filling:
2/3 cup brown sugar
2/3 cup white sugar
2 tbsp cinnamon

For dough:
Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can– this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you’re doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you’ll have a fairly dry, shaggy mess.

Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.

Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.

Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.

When you're ready to bake, divide dough in half. Roll out each half into a 12x18 square, about half an inch or so thick. Pour filling onto dough and press into dough. Roll tightly, as if doing a jelly roll. Cut each roll about 2 inches thick from roll. Place on baking sheet lined with parchment. Cover loosely with plastic wrap and set in warm place until doubled in size. Brush with egg wash [beaten egg with water] and bake at 375 for 15 minutes or until golden brown.

Banana cupcakes with golden syrup frosting

TERESA'S RECIPE
Ingredients :
Cupcakes
60g butter, softened
60g soft cream cheese
3/4 cup firmly packed brown sugar
2 eggs
1/2 cup milk
1 1/2 tbsp golden syrup (or 2 tbsp maple syrup)
1 1/2 cups SR flour
1/2 tsp bi carb soda
2 med ripe bananas, 1/4d lengthways and sliced thinly

Ingredients Frosting:
30g butter, softened
80g soft cream cheese
1 tbsp golden syrup (or 1 tbsp maple syrup)
1 1/2 cups icing sugar

Method:
preheat oven to 180 C, line a 24 mini muffin pan or a 12 standard muffin pan with paper cases
Beat butter, cream cheese and sugar with electric mixer until fluffy. Beat in eggs one at a time. Stir in milk, syrup and sifted dry ingredients. Fold in bananas.
Put into paper cases, (this made 42 mini cupcakes)
Bake 12-15 mins for mini cupcakes, 20-25 mins for standard
Cool on wire rack.
Make frosting: Beat butter, cream cheese and syrup with electric mixer. Beat in sifted icing sugar in batches

Cinnamon rolls

Ingredients:

3/4 cup butter
1/2 cup sugar
1 cup boiling water
1 cup warm water
2 pkgs. active dry yeast
1 tsp. sugar
2 eggs
6-1/2 to 7 cups all purpose flour
1/2 cup butter, melted
1 cup sugar
2 Tbsp. cinnamon
Preparation:

Combine 3/4 cup butter, 1/2 cup sugar and 1 cup boiling water in a large bowl and let cool to lukewarm.
Combine 1 cup warm water, yeast, and 1 tsp. sugar in a small bowl and set aside for 5-10 minutes until the mixture becomes puffy. When the yeast mixture has puffed and the butter/sugar mixture is cooled to warm, combine these two mixtures and stir to blend.

Stir eggs into batter. Then stir in half the flour and beat well. Addmore flour until the dough is too stiff to stir. Lightly sprinkle work surface with flour and knead the dough for five minutes, adding more flour if necessary, until dough is smooth and satiny.

Place dough in greased bowl, turning to grease the top. Cover bowl and let rise for 1 to 1-1/2 hours, until doubled in bulk. Punch down dough.

Roll out dough on lightly floured surface to 1/2" thick. Cut dough into 24 1x6" strips. Place melted butter in shallow bowl. Combine 1 cup sugar and 2 Tbsp. cinnamon on a plate. Dip each strip of dough into butter, then coat in the cinnamon sugar. Fold strip in half, short ends meeting, and twist dough twice. Place in greased 13x9" pans, 12 strips to each pan. Cover and let rise in warm place until rolls are doubled and light, about 40-50 minutes.

Bake in preheated 350 degree oven for 25-30 minutes, until rolls are golden brown and firm. Remove from pans and let cool. Eat warm!

Apple Tart

This super simple four ingredient recipe features frozen puff pastry, sliced apple, and apricot jam. That's it! Serve it with whipped cream or vanilla ice cream. I also like to sprinkle these with chopped almonds or pistachio nuts before topping them with the cinnamon sugar mixture.
Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

1 sheet frozen puff pastry, thawed
2 Granny Smith apples or two peaches, peeled, cored and sliced paper thin
1/2 cup apricot jam or preserves
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup chopped pistachios
Preparation:

Roll pastry onto a well floured surface into a 12" x 12" rectangle and cut into nine 3" squares. Prick the pastry with a fork and coat each with a spoonful of apricot jam. Fan the apple slices over the jam, arranged nicely.
In small bowl, combine brown sugar and cinnamon and mix well. Sprinkle over apple (or peach) slices. Put the tarts on an ungreased cookie sheet.

Bake at 350 degrees for 10-12 minutes, until the apple slices are crisp-tender and the pastry is golden brown. Sprinkle with pistachios. Try serving these hot, with vanilla ice cream!

Lemon slice

The bake-sale classic gets a fun makeover with slices that are a cut above the rest!

Makes
24 pieces

Ingredients
150g unsalted butter, chopped
1/2 teaspoon vanilla extract
1/3 cup caster sugar
1 tablespoon cornflour
1 1/3 cups plain flour
Icing sugar mixture, to serve
Lemon topping
4 eggs
1 teaspoon finely grated lemon rind
1/3 cup plain flour
1 1/3 cups caster sugar
2/3 cup lemon juice

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang on all sides.
Place butter in a large microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared pan. Press into pan. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.
Make topping Whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in pan. Dust with icing sugar. Cut into pieces. Serve.