Lemon squares

Oven temperature: 180°C
1. Grease a deep cake tin
(23 x 23 x 4cm) with butter and
line the bottom with greased
baking paper.

2. Beat the butter and icing
sugar until light and creamy.
Add 500ml of the cake flour to
the creamed mixture and beat
or knead it with your hands until
it forms a dough ball. Press the
dough into the bottom of the
prepared cake tin and refrigerate
for about 15 minutes. Preheat
the oven.

3. Place the cake tin in the oven
and bake the crust for about
15 minutes. Remove from the
oven and leave aside to cool
while you make the topping.

4. Prepare the topping: Grate the
zest of two of the lemons with a
fine grater.

5. Squeeze out the lemon juice
? you need about 90ml of fresh
lemon juice.

6. Beat the eggs and castor sugar
in a mixing bowl until thoroughly
combined. Add the remaining
cake flour, baking powder and
lemon zest and juice and beat
thoroughly. Carefully pour the
mixture onto the baked crust and
return it to the oven for about
30 minutes or until the topping
has set and is golden brown.
Allow to cool in the cake tin and
then cut into squares.