If you love lemony cakes then you'll LOVE these Lemon Squares! The topping is reminisant of Lemon Curd or the lemony bit of Lemon Meringue Pie - soft, squidgy and nice and tangy! And they are nice and easy and quick to rustle up!!
250g self-raising flour
70g icing sugar
1/2 tsp vanilla essence
2 large Lemons
4 large eggs
230g caster sugar
45g self raising flour
1/2 tsp baking powder
Put the flour and icing sugar in a bowl with a pinch of salt. Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs.
Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden.
Zest Lemons and juice. Add zest and juice to all other topping ingredients and mix to form a thin batter. Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch.
Remove from the oven, cool, cut into square and remove from the tin.
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!