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

I have based this recipe on one from the AWW. I felt the urge to increase the amount of lemon zest to give it some real zing.

I have based this recipe on one from the AWW. I felt the urge to increase the amount of lemon zest to give it some real zing.

Ingredients

Serves: 8

Metric Cups
  • 125 grams butter
  • 40 grams icing sugar
  • 150 grams plain flour
  • 35 grams plain flour (extra)
  • 3 eggs
  • 200 grams caster sugar
  • 2 lemons (microplaned zest of)
  • 125 millilitres lemon juice
  • 4 ounces butter
  • 1 ounce confectioners' sugar
  • 5 ounces all-purpose flour
  • 1 ounce all-purpose flour (extra)
  • 3 eggs
  • 7 ounces superfine sugar
  • 2 lemons (microplaned zest of)
  • 4⅖ fluid ounce lemon juice

Method

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

  • Preheat oven 180C. Grease and line a 23cm slab pan.
  • Beat butter and icing sugar in small bowl with electric mixer until smooth. Stir in flour.
  • Press mixture over base of prepared pan. I find fingers are best for this, the warmth of your hands helps the mix cohere. Bake in oven for about 15 minutes or until browned lightly.
  • Place eggs, caster sugar, extra flour, rind and juice in medium bowl and whisk until combined.
  • Pour the lemony mixture over hot base. Bake in oven about 20 - 25 minutes or until firm. Cool in pan on a wire rack. Lift slice from pan and cut into pieces.
  • Dust with extra sifted icing sugar, if desired.
  • Preheat oven 180C. Grease and line a 23cm slab pan.
  • Beat butter and confectioners' sugar in small bowl with electric mixer until smooth. Stir in flour.
  • Press mixture over base of prepared pan. I find fingers are best for this, the warmth of your hands helps the mix cohere. Bake in oven for about 15 minutes or until browned lightly.
  • Place eggs, superfine sugar, extra flour, rind and juice in medium bowl and whisk until combined.
  • Pour the lemony mixture over hot base. Bake in oven about 20 - 25 minutes or until firm. Cool in pan on a wire rack. Lift slice from pan and cut into pieces.
  • Dust with extra sifted confectioners' sugar, if desired.
  • Additional Information

    This recipe can be made three days ahead provided it is covered and kept in the fridge.

    This recipe can be made three days ahead provided it is covered and kept in the fridge.

    Tell us what you think