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Thursday, 13 September 2007

Lemon Squares

Here is a very quick recipe you could bake in no time believe me. I’m using my food processor this time for these gorgeous lemon squares. In a flash, these beauties are baked and ready for family and friends to savour! The base is across between biscuit/pastry with a sweetness and slight crunch. The filling is a scrumptious lemony delight with a slight tangy kick. I even think you could have as a dessert served with ice cream or crème frachie with a little added Limoncello, mmmmmm sheer bliss.

Here is my recipe.

Lemon Squares

Makes 16 squares.

For the base
125g (4½ oz) butter
40g (1½ oz) icing sugar
150g (5 oz) plain flour
For The filling
3 eggs
220g (7 oz) caster sugar
35g (1¼ oz) plain flour
2 tsp finely grated lemon zest
125ml (4 ½ fl oz) lemon juice


Preheat oven to 180°C/350°F/Gas Mark 4. You will need a 23cm (9 in) square shallow baking tin. Grease and fully line with baking paper.

To make the base, blend all ingredients in a food processor by adding the flour, icing sugar and butter and just blitz for a few seconds until all combine. Press the mixture evenly over the base of the tin.

Bake in the preheated oven for approximately 15 minutes until lightly browned.

For the lemon filling, in a food processor add the eggs, caster sugar, remaining flour, zest and juice. Blitz the ingredients until combined. Pour the mixture into the tin over the base while the base is still hot.

Place back into the oven and bake for 20 minutes or until firm. Cool in the tin on a wire rack before cutting into 16 squares or larger, the size it’s purely your choice here!

Give a finishing touch of sieving icing sugar over the top before serving.

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