TANGY LEMON SQUARES
COOKBOOK: Mag Recipe
There are some desserts that I really should make time and time again!
These lemon squares were absolutely delicious. Yes it does take a little time in waiting for ‘cooling’ to happen but it is very much worth it.
You will need an electric beater or the electric mixer for this recipe.
Approx 24 pieces
1/4 cup icing sugar
1 cup of plain flour + 1/4 cup further more
3 large eggs
1 cup caster sugar
2 large tablespoon lemon rind
1/2 cup lemon juice (approx 4-6 lemons)
Icing sugar - extra for dusting
Pre heat oven to moderate (180c)
Grease a 19cm x 29cm slab pan. Grease the pan with butter and line with baking paper and extend approx an inch over edges of pan.
Beat the butter, add icing sugar with an electric mixer until smooth in texture. Stir in 1 cup of flour. Beat for a further 3-5mins until well combined and almost dough-like. (if it hasn't come together, add a tablespoon of water and keep mixing) Place the mixture evenly over the base of the prepared pan. Bake the base in a moderate oven for approx 15mins or until browned lightly. Remove and set aside.
Place the eggs, caster sugar in a bowl and whisk with an electric mixer. Add the remaining 1/4 cup of flour. lemon rind and juice and keep whisking for a minute.
Raise the edges of the paper on the prepared tray. Pour the egg mixture carefully over the base. Bake for a further 20mins or until mixture is firm.
Allow it to cool down completely, this could take a good half hour to 1 hour..
Dust the pan with icing sugar, full cover. Slice and serve.