Marzipan lemon squares
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
Italian
COURSE
Baking
Method
Preheat your oven to 180°C and line an 8 x 12-inch baking tin with parchment.
Beat the butter and sugar until light and creamy. Add in the zest and a third of the eggs and combine, slowly add in the rest of the eggs.
Stir in the flour, baking powder and the ground almonds, making sure to scrape the edges of the bowl. Combine them into the batter then stir in the milk and grated marzipan.
Scoop the mixture into your prepared tin and bake for about 40 minutes or until a skewer comes out clean.
Stir the lemon juice and caster sugar together and pour them over the tray bake while it is still warm. Allow to cool in the tin and cut into whatever size squares you wish.
Ingredients
250g soft butter
230g golden caster sugar
Zest 2 lemons
Zest 1 orange
3 eggs, lightly whisked
200g plain flour
2 tsp baking powder, sieved
100g ground almonds
50mls milk
150g marzipan, grated
For the drizzle:
the juice of ½ a lemon
40g golden caster sugar
Method
Preheat your oven to 180°C and line an 8 x 12-inch baking tin with parchment.
Beat the butter and sugar until light and creamy. Add in the zest and a third of the eggs and combine, slowly add in the rest of the eggs.
Stir in the flour, baking powder and the ground almonds, making sure to scrape the edges of the bowl. Combine them into the batter then stir in the milk and grated marzipan.
Scoop the mixture into your prepared tin and bake for about 40 minutes or until a skewer comes out clean.
Stir the lemon juice and caster sugar together and pour them over the tray bake while it is still warm. Allow to cool in the tin and cut into whatever size squares you wish.
