Lemon squares
Make these tangy treats for a crowd or keep them in a tin and enjoy with a coffee during the week
SERVES
24
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
170g soft butter
170g caster sugar
2 eggs
170g self-raising flour
For the icing:
freshly grated rind of 1 unwaxed lemon
freshly squeezed juice of 1-2 organic lemons
110g caster sugar
Equipment:
10 x 7 inch (25.5 x 18 cm) Swiss roll tin, well greased
Method
Preheat the oven to 180°C.
Put the butter, caster sugar, eggs and self-raising flour into a food processor. Whizz for a few seconds to amalgamate. Spread evenly in the well buttered tin.
Bake for 20-25 minutes, or until golden brown and well risen.
Meanwhile mix the ingredients for the glaze. As soon as the cake is cooked pour the glaze over the top, leave to cool. Cut into squares. Remove the biscuits from the tin if keeping for a few days unless the tin is coated with Teflon.
