Bright, tangy and sharp. Lemon is one of the greatest flavours to ever happen to cooking especially when it comes to sweets. Since I was little I've had a habit of fishing the lemon slices out of my drinks and eating them.
These Squares are one of my favourite things bake: they're light, slightly gooey with a toasty biscuit base and thin crisped sugary top. They are ridiculously easy to make and take only about a hour from start to get-in-my-mouth-now.
Lemon Squares (makes about 16 squares)
For the base
- 200g plain flour
- 75g icing sugar
- 175g butter, softened
- zest of half a lemon
For the lemon filling
- 3 eggs
- 300g caster sugar
- 3 tbsp plain flour
- 6 tbsp lemon juice
- zest of 1 lemon
- icing sugar to decorate
- Preheat the oven to 190C/375F/Gas mark 5.
- Place all the base ingredients in a bowl and rub the butter in with the tips of your fingers, until everything starts to come together.
- Line the bottom of a square 23cm tin with baking paper and press down the dough so it covers the base evenly. Pop it in the oven for 20 mins or until it's turned a light golden brown.
- While that's baking, make the filling by vigorously whisking together the eggs, sugar, flour, lemon juice and zest until it starts to thicken.
- Take the biscuit base out of the oven and pour the lemony filling straight on top. Then back in it goes for a further 20-25 mins, until the top forms a lovely golden brown and crispy layer.
- Once done, take it out and leave to cool in the pan completely before slicing into squares. Dust the tops with icing sugar.