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Lemon squares

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 7
Servings 16
Time 25


  • 250
    butter, at room temperature
  • 165
    icing sugar
  • 625
    cake flour
  • 3
    Topping: lemons
  • 4
  • 475
    castor sugar
  • 5
    baking powder


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.


Read more on: starch  |  bake

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