Una Leonard has already made Ireland a whole lot tastier with her 2210 Patisserie in Mullingar, and her incredible online business.
Una started off baking with her grandmother and says she is forever grateful to her for allowing Una turn her dining table into part bakery, part cake decorating station but it helped push her business forward. Her bakery in Mullingar is incredibly popular, while Una's online ordering business has proved to be a massive success with people getting her brownies and bakes delivered across the nation.
She's recently opened a second branch in the beautiful setting of Dublin's Powerscourt Townhouse Centre and dropped in for a Cup of Tea & A Chat with Dave Moore alongside some bakes, of course! They chatted Christmas Puddings, buying her first home and her plans for her brand new Dublin branch.
In 2022, Una published her best selling cookbook, Sweet Therapy: The Joy Of Baking. With over 80 delicious recipes - from Una's White Chocolate Biscuit Cake and her beloved dotie bars as well as her Kinder Cookie Squares and so much more.
Makes 12 squares
For the shortbread:
- 175g plain flour
- 90g cornflour
- 85g caster sugar
- 20g icing sugar
- 180g butter
- a drop of vanilla extract
For the lemon filling:
- 2 x 397g tins of condensed milk
- juice of 2 lemons
- zest of 1 lemon
- 4 tablespoons double cream
- 1 teaspoon sea salt flakes
- ½ teaspoon vanilla extract
Line a 20 x 20cm baking tin with baking parchment.
Put the plain flour, cornflour, caster sugar, icing sugar, butter and vanilla extract into a food processor and blitz until a dough is formed.
Gently knead the dough together on a clean worktop dusted with some flour. Shape it into a rectangle and roll it out before pressing it down into your tin. Prick the dough all over with a fork and then place in the fridge for about 30 minutes to chill.
While the dough is chilling, preheat the oven to 170°C. Take the dough out of the fridge and bake for about 20 minutes until just golden brown on the edges.
While the shortbread is cooking, whisk all the ingredients for the filling together in a bowl until smooth.
Pour the filling over the cooked shortbread, return to the oven and bake for 15 minutes until the filling is set and does not jiggle.
Chill in the fridge for a few hours then remove from the tin, place on a board and cut into squares. Any leftover shortbread can be crumbled on top.
Store your lemon squares in an airtight container in the fridge for up to three days.
Listen to Una's chat with Dave Moore on Today FM by hitting play below.
Find Una online 2210patisserie.ie, or in her stores in Mullingar and Powerscourt Townhouse Centre in Dublin.
Recipe is taken from Sweet Therapy: The Joy of Baking by Una Leonard is published in Hardback by HachetteIreland
Food with Today FM, thanks to Cully & Sully, Great Food & Soup-er conversation.