D&C Monthly Recipes - Lemon Square
- 2 cups Flour
- ½ cup Icing Sugar
- 150g cold Butter
- 1 ½ cups Sugar
- Thinly peeled rind of 1 Lemon
- 3 Large Eggs
- Juice of 1 Lemon (or ¼ cup)
- ¼ cup Self Raising Flour
Heat oven to 160C/FanBake. Line a smallish sponge roll pan or 23cm square pan with baking paper.
Put flour, icing sugar and cubed butter into a food processor. Process until the butter is chopped finely thru the dry ingredients.
Tip mixture into prepared tin and press down firmly and evenly. Bake for 15-20 minutes till very lightly browned.
Put sugar in food processor with lemon rind, process until rind is finely chopped through the sugar, then add eggs, lemon juice and flour. Process until smooth.
Pour on to the partly cooked base then bake for about 30 minutes longer, until top is lightly browned and centre doesn’t wobble!!
Cut when cold and dust with icing sugar to serve.