Rhonda over at down-to-earth was asking for recipes to use up excess lemons.
This would have to be my favourite "lemony" recipe.
2 tsp grated lemon rind
2/3 cup caster sugar
1/3 cup milk
3/4 cup self-raising flour
1/2 cup plain flour
Soften butter and cream with sugar, then add lemon rind and eggs. Add flour and milk. Bake for 45 mins in a moderate oven (around 200c)
After removing from oven, pour the following mixture over the surface and leave to cool in the tin.
1/2 cup lemon juice
1/4 cup sugar.
Put in a saucepan and heat until sugar is dissolved.