Here is another recipe scaled down from The Hummingbird Bakery Cookbook.

100g caster sugar

2 eggs

50ml lemon juice

3 tsps lemon zest

150g plain flour

70g icing sugar

pinch of salt

110g unsalted butter

Line a baking dish or tray with greaseproof paper and preheat the oven to 170°C. Mix the flour, icing sugar, salt, butter and 1 tsp lemon zest to breadcrumb consistency then press together into a dough. Apply the dough to the base of the tray and bake for 20 minutes or until turning golden. Meanwhile, whisk the caster sugar, eggs, lemon juice and remaining zest together until thoroughly combined. Pour over the baked base and return to the oven for another 20 minutes or so until set. Leave to cool then refrigerate overnight before slicing.