If you like Bakewell tart you& love this lemon version. A crisp shortcrust shell is filled with lemon curd and a rich egg and ground almond sponge. Serve warm straight from the tin or at room temperature with a nice cup of tea.
I always have a tin of shortbread ready to offer friends (and always keep a stock in the freezer too). For me, the addition of cranberries and white chocolate chips has made this shortbread even more irresistible. Use dark chocolate chips if you prefer.