Spongy Lemon Squares
Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs.
Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden.
Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch.
You can dust them with more icing sugar before serving if you wish.
These seemed best when they were still slightly warm, just out of the oven, so you may wish to heat them slightly if there is a gap between making and serving!
June 29, 2010