(Makes 48 squares)


250 g              butter

95 g                icing sugar

280 g              cake flour


2–3                 lemons

6                      eggs

420 g              castor sugar

100 g              cake flour

7.5 ml             baking powder


  • Preheat the oven to 180 °C. Grease a 23 x 33 cm cake tin and line it with baking paper.
  • Cream the butter and icing sugar together.
  • Add the flour to make the dough.
  • Press the dough into the prepared cake tin and refrigerate for 15 minutes.
  • Bake for 15 minutes. Remove from the oven and cool slightly.


  • Make the filling while the base is in the oven. Grate the rind of 2 lemons very finely. Squeeze the lemons to get 140 ml lemon juice.
  • Beat the eggs and castor sugar together. Add the grated lemon rind, lemon juice, flour and the baking powder and mix well.
  • Pour the filling carefully onto the baked crust.
  • Bake for 30 minutes at 170 °C until the filling has set and is golden brown.
  • Cool in the tin before cutting into squares.
  • TIP: I mark it into squares with a sharp knife as soon it comes out of the oven but only cut it when it is completely cold. If you don’t mark the squares, it does not cut neatly.





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