• 275 g softened butter
• 90 g icing sugar
• 350 g plain flour
• For the topping:
• 300 g caster sugar
• 3 eggs
• 3 tbsp plain flour
• ¾ tsp baking powder
• Finely grated rind and juice of 3 lemons
• Icing sugar to dust

Preheat the oven to 170C.  Grease and line a 22 cm springform cake tin.

Cream the butter and icing sugar in the food processor, add the flour and process until the mixture starts to make a ball.  With floured fingers press the mixture on the base and sides of the tin then bake for 15mins.  While the base is cooling make the topping by placing the sugar and eggs in the food processor.  Mix for 1 minute then sprinkle in the flour, baking powder, lemon rind and juice and quickly mix again.

Pour into the base and bake for another 30-35 mins or until golden and firm to touch.  Cool and dust with icing sugar.  This is delicious warm or cold and serves 8.

• ½ c caster sugar
• 4 eggs
• 1 cup cream
• 1 ½ tbsp passion fruit pulp
• 2 tbsp lemon juice

Toffee topping:

• ½ c caster sugar
• ¼ c water

Preheat the oven to 170C.  Hand whisk together the caster sugar, eggs, cream and lemon juice.  Pour the mixture into four ramekin dishes (1 cup capacity) and place in a large baking dish.  Pour boiling water into the baking dish until it reaches just below the top the ramekins.

Bake for 35 mins or until the custard is set with a slight wobbly centre.  Remove the ramekins from the baking dish, cool and refrigerate of at least 4 hours.

Heat the sugar and water in a saucepan, still until the sugar is dissolved and bring to a gentle boil without stirring until turns pale caramel.  Work quickly and pour the toffee over the chilled custard using a metal spoon.

Leave to set.  Yum!