Friday, June 22, 2012
Divine Lemon Squares
Another favourite winter past time of mine is baking. Last week when I was home from work for the day looking after Hannah, I spent a few hours sorting out my recipe folder which had turned into a few piles! I came across a few of my baking recipes that I hadn't made in ages including this one - these are so moreish, and the lemon topping is yummo!
Divine Lemon Squares (Allyson Gofton)
1 1/4 cups flour
1/2 teaspoon baking powder
125 grams butter, chilled
1/4 cup caster sugar
grated rind of 1 lemon
3 eggs, at room temperature
1 cup caster sugar
grated rind of 2 lemons
juice of about 3 lemons (about 1/2 cup)
1/4 flour, sifted.
Preheat the oven to 180 C. Grease and line a standard 20 cm x 30cm Swiss roll tin.
Put the flour, baking powder, sugar and lemon rind into a food processor and process until the mixture forms soft beads of dough.
Turn into prepared tin and press firmly into the base.
Bake in the preheated oven for 12-15 minutes or until lightly golden.
While cooking, prepare the topping.
Using an electric beater beat the eggs and caster sugar together until light and fluffy. Fold in the grated lemon rind, lemon juice and flour.
Pour topping over the hot base.
Return to the oven for a further 25 minutes until the topping is spongy, golden and cooked.
Allow to cool in the tin. Dust with icing sugar before serving. Use a hot knife to cut into squares.
Makes about 20 pieces.