Mother Nature got it right when she gave us citrus fruit in winter. Nothing cheers a dreary winter day more than a sunny bowl of oranges or lemons. And it is one of the delights of winter to bake with citrus fruit, to make an orange and almond cake or lemon or lime delicious pudding.
Today’s recipe is a family favourite. These lemon squares have just the right combination of sweet shortbread base and tangy, oozy lemon curd topping. They’re also fairly quick and easy to make. What’s not to like?
This recipe is adapted from one found in Cook: How to Cook Absolutely Everything* by Pamela Clark.
- 125g butter (softened)
- ¼ cup icing sugar
- 1 cup plain flour
- ¼ cup plain flour (extra)
- 3 eggs
- 1 cup white sugar
- 1 teaspoons lemon zest
- ½ cup (125ml) lemon juice (approx. 2 large lemons)
- Preheat oven to moderate (180C/160C fan forced).
- Grease a 23cm square cake tin with cooking spray or melted butter. Line pan and two opposite sides with baking paper.
- In a food processor, combine butter, icing sugar and 1 cup flour and mix until well-combined.
- Press mixture over base of pan, then prick at intervals with a fork.
- Bake uncovered 15 minutes or until pale brown in colour.
- Whisk eggs, remaining ¼ cup of flour and sugar together until well amalgamated and smooth, then whisk in finely chopped lemon zest and juice.
- Pour mixture over hot base and bake for 20 minutes or until firm to the touch.
- Cool in pan.
- Lift whole slice from pan before cutting, then cut into 16 squares.
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