150 g unsalted butter
½ tsp vanilla extract
1/3 cup caster sugar
1 tablespoon cornflour
1 1/3 cups plain flour
LEMON TOPPING
4 eggs
1 tsp lemon rind, finely grated
1/3 cup plain flour
1 1/3 cups caster sugar
2/3 cup lemon juice
METHOD
Preheat over to 180 C / 160 C fan forced
Grease a 3 cm deep, 16 cmx 26 cm slice tin and line with baking paper, allowing an overlap on all sides
Place butter in a large microwave safe bowl and melt on medium heat 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. Press into tin and bake for 15 to 20 minutes.
TOPPING
Whisk eggs, lemon rind, flour, and sugar together until smooth. Add lemon juice and whisk to combine.
Mix the topping when the base is cool and pour it over and bake straight away and bake for 15 to 20 minutes or until just set. Cool completely in pan.
Dust with icing sugar to serve.