epiSODe sixty two

Impress your guests with this satisfying dessert made from layers of golden biscuits and filled with zesty lemon cream. Preparation Time 45 minutes Cooking Time 30 minutes Ingredients (serves 8) 180g butter, at room temperature 155g (3/4 cup) caster sugar 1 tsp finely grated lemon rind 1 egg, lightly whisked 100g (2/3 cup) plain flour 40g (1/4 cup) self-raising flour 2 tbs cornflour Lemon filling 2 x 300ml ctns thickened cream 175g lemon curd Lemon syrup 1 lemon 100g (1/2 cup) caster sugar 125ml (1/2 cup) water Method Preheat oven to 180°C. Draw eight 20cm-diameter discs on 8 sheets of non-stick baking paper. Line 2 baking trays with 2 sheets, pencil-side down. Use an electric beater to beat the butter, sugar, lemon rind and egg in a bowl until pale and creamy. Sift in the combined flours and cornflour. Stir to combine. divide mixture into 8 portions. Spread 2 portions evenly over discs on trays. Bake for 4-6 minutes or until light golden. Transfer to a wire rack to cool. Repeat, in 3 more batches, with remaining mixture. To make the lemon filling, use an electric beater to beat the cream until soft peaks form. Fold in the lemon curd. Place 1 biscuit on a serving plate. Spread with 1/2 cup of filling and top with another biscuit. Repeat with remaining biscuits and filling, finishing with a layer of filling. Cover and place in the fridge overnight to set. To make lemon syrup, peel lemon and cut rind into thin strips. Juice lemon. place rind in a saucepan. Cover with boiling water. Bring to boil. drain. Repeat twice. add sugar, water and lemon juice to pan. stir over medium heat until sugar dissolves. increase heat to high. Boil for 2-3 minutes or until syrup thickens. Set aside to cool. Pour syrup over cake. Top with rind. FOLLLOW BART AND NICK ON TWitter!  @bartlol and @thenickcody  BE happy and eat some cake dudes.