Tangy Lemon Squares

A community recipe by chocolate nemesis

Not tested or verified by Nigella.com

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Introduction

It has like an easy to make pastry base with a generous tangy lemon topping. Enjoy!

Ingredients

Serves: 8

Metric Cups

125 grams butter
40 grams icing sugar
185 grams plain flour
3 eggs
220 grams caster sugar
2 teaspoons lemon zest (finely grated)
125 millilitres lemon juice

4 ounces butter
1 ounce confectioners' sugar
7 ounces all-purpose flour
3 eggs
8 ounces superfine sugar
2 teaspoons lemon zest (finely grated)
4⅖ fluid ounces lemon juice

Method

Tangy Lemon Squares is a community recipe submitted by chocolate nemesis and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180Â°C. Grease shallow 23cm â€“ square tin, line base and sides of tin with baking paper, extending paper 2cm above edge of tin.

Beat the butter and icing sugar in a small bowl with electric mixer until smooth. Stir in 150g of the flour. Press mixture evenly over base of prepared tin.

Bake in the pre-heated oven for about 15 minutes until browned lightly.

Meanwhile, place eggs, caster sugar, remaining flour, zest and juice in a bowl. Whisk until combined. Pour egg mixture over hot base. Return to the oven and bake for 20 minutes or until firm. Cool in tin on a wire rack before cutting into squares.

Dust with extra sifted icing sugar, if desired. Note: Store slice, covered in the refrigerator for up to three days.

Pre-heat oven to 180Â°C. Grease shallow 23cm â€“ square tin, line base and sides of tin with baking paper, extending paper 2cm above edge of tin.

Beat the butter and confectioners' sugar in a small bowl with electric mixer until smooth. Stir in 150g of the flour. Press mixture evenly over base of prepared tin.

Bake in the pre-heated oven for about 15 minutes until browned lightly.

Meanwhile, place eggs, superfine sugar, remaining flour, zest and juice in a bowl. Whisk until combined. Pour egg mixture over hot base. Return to the oven and bake for 20 minutes or until firm. Cool in tin on a wire rack before cutting into squares.

Dust with extra sifted confectioners' sugar, if desired. Note: Store slice, covered in the refrigerator for up to three days.