Luscious lemon squares

    (768)
    50 min

    Imagine all of the lemony loveliness of a zesty lemon tart made simple as a traybake, then cut into sumptuous squares for serving. Now the fruits of your imagination have come true with this recipe! The lemon 'tart' mixture of lemon juice, lemon zest, eggs, flour and sugar is poured into a shortcrust pastry base, baked and set, then dusted with icing sugar.


    656 people made this

    Ingredients
    Serves: 32 

    • 280g plain flour
    • 60g icing sugar
    • 225g butter, softened
    • 4 eggs
    • 300g caster sugar
    • 120ml lemon juice
    • 1 tablespoon lemon zest
    • icing sugar, for dusting

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4.
    2. Mix 225g of flour and the icing sugar together. Rub in the butter till the mixture resembles breadcrumbs. Press the mixture into a 20x30cm baking tin.
    3. Bake 15 to 20 minutes or until golden brown.
    4. Beat together eggs, sugar, remaining flour, lemon juice and lemon zest for at least 1 minute. Pour the mixture over the baked base.
    5. Bake for another 20 minutes, or until the lemon topping has set. Sprinkle with icing sugar when cooled.

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    Reviews & ratings
    Average global rating:
    (768)

    Reviews in English (597)

    1

    This was really scrummie, my boys enjoyed it hot or cold.  -  30 Jul 2014

    0

    Delicious - very lemony topping, it’s higher than the base which is what I like, and for the base I used 200g (7 oz) plain flour, 75g (3 oz) icing sugar, 175g (6 oz) butter, softened. I personally prefer it cold, as the lemon taste is sharper, but it depends on individual preferences  -  03 Feb 2018

    0

    I followed the recipe to the letter and they were delicious! I increased the cooking time an extra 10 minutes because the filling was wobbly and didn't appear to be set when I checked. They were even better when warm however next time I might cook on a lower heat so the filling has a crispy top and gooey centre  -  04 Apr 2017