Belgian lemon tea cake

1 cup SR flour                                        ½ cup castor sugar
60gm butter                                           1 egg, beaten

Filling
¼ cup lemon juice                                  ½ cup sugar
1 egg, lightly beaten                              60gm butter, chopped

Rub butter into flour and castor sugar. Add egg.
Press 2/3 of mixture into a greased 17cm shallow tine.
Pour over hot filling.
Crumble small pieces of remaining mixture over the filling.
Bake in a moderate oven for 30 minutes.

Filling
Place ingredients into a small pan.
Stir constantly over low heat until mixture boils and thickens.

This recipe is from The Spiral Cookery Book, published by The Country Women’s Association of Victoria  Inc., and produced with permission .