Spongy Lemon Squares
By: cully_c
Published: Tuesday, June 29, 2010 - 4:59am

Ingredients




For Base
250 grams self-raising flour
70 grams icing sugar
175 grams butter
1/2 teaspoon vanilla essence
For Topping
2 large Lemons
4 large eggs
230 grams caster sugar
45 grams self raising flour
1/2 teaspoon baking powder

Preparation

1 Make Base 2 Put the flour and icing sugar in a bowl with a pinch of salt. 3 Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs. 4 Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden. 5 Make Topping 6 Zest Lemons and juice. Add zest and juice to all other topping ingredients and mix to form a thin batter. 7 Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch. 8 Remove from the oven, cool, cut into square and remove from the tin.

About


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!