Lemon crunch

Name: Lemon crunch
Yield: 20 servings
Cuisine: Bake
Ingredients: 100.00 ml butter or margerine; 250.00 ml sugar granulated; 2.00 eggs; 375.00 ml flour; 8.00 ml Baking powder; salt just a pinch; 160.00 ml sugar granulated; 1.00 lemon juice

20 servings

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Fruit

By Food24 November 03 2009

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Ingredients (8)

100.00 ml	butter — or margerine
250.00 ml	sugar — granulated
2.00	eggs
375.00 ml	flour
8.00 ml	Baking powder
	salt — just a pinch

LEMON SUGAR

160.00 ml	sugar — granulated
1.00	lemon juice

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Method:

Cream butter and sugar together.
Add grated lemon rind and eggs to the mixture, and beat well.
Sift flour baking powder and salt into the mixture.
Spoon into a greased square tin, and bake in a preheated oven at 180 ºC for 25 minutes.
Remove from oven and prick with a fork.
LEMON SUGAR: Mix together sugar and lemon juice.
Pour over the hot cake, and return to the oven for a further 5 to 8 minutes.
Cut into squares and serve cold.