Cream Sandwich Pie
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 1 lemon (juice and finely grated zest)
- 2 cups self-rising flour
- ½ tsp salt
- To decorate
- powdered sugar
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs, lemon juice and zest until blended.
Sift in the flour and salt and gently stir in until incorporated.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart and spread out a little to 7.5 cm|3" diameter rounds.
Bake for about 15 minutes, until cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the filling: beat the butter, cream cheese and lemon zest in a mixing bowl until well mixed.
Sift in the icing sugar and beat until smooth.
Spread the flat side of a cold cake with a generous amount of filling. Place another half, flat side down, on top of the filling then press both halves together lightly. Sift a little icing sugar over the top.