150g melted butter (cooled)
1 lemon (rind and juice)
1/2tsp vanilla extract
150ml plain flour
Preheat oven to 150oc.
Place baking paper in a 20cm diameter baking tin.
Whisk the eggs and sugar until slightly fluffy.
Add the vanilla, lemon and mix until smooth.
Add the butter and flour and mix on low speed until well mixed.
Pour mixture into baking tin and bake in middle of oven for 35min.
Whilst cooling prepare the topping:
300ml double cream
218g condensed milk
1 lemon (rind and juice
Whisk the double cream until soft peaks.
Add the condensed milk and whisk again.
Stir in the lemon rind and gradually add the juice (to prevent separation).
Stir until the mixture is thick and smooth.
Spread over the cool cake and leave in the fridge to set for 1-2hours.