CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Lemon Squares

1

  • Overview
  • Ingredients
    7 items
  • Directions

Tangy lemon squares with a buttery base and a zesty lemon filling, perfect for a sweet treat.

  • 250 g butter
  • 165ml icing sugar
  • 680 ml flour

Filling

  • 600 ml castor sugar
  • 7,5ml baking powder
  • 2-3 lemons
  • 6 eggs

  • Grate zest of 2 lemons very finely and juice the lemons to get 140 ml lemon juice
  • Beat eggs and castor sugar – add the zest, juice, rest of the flour (180 ml) and baking powder and make sure it is all mixed well
  • Pour filling carefully onto the baked crust and bake for another 30 minutes at 170C until filling has set and is golden brown
  • Cool in tin before cutting into squares
  • TIP – I mark it into squares with a sharp knife as it comes out of the oven – and then cut only when it is cold.    If you don’t mark the squares  – it does not cut neatly