youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Tangy Lemon Squares

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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

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 ounce 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 180°C. Grease shallow 23cm – 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 180°C. Grease shallow 23cm – 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.
  • Tell us what you think