We served these lemony slices of heaven at our garden picnic pop ups and I always made extra for the family. They keep well for up to a week in a sealed container in the fridge.
I use a 20cm x 30cm lined baking tray and cut into a very generous 10 portions or you could probably get 14 out of them. I’ll leave that to you!
230g unsalted butter
280g plain flour
60g icing sugar
Topping
460g caster sugar
40g plain flour
1 tsp baking powder
4 eggs, lightly beaten
125ml lemon juice
icing sugar for serving
Preheat the oven to 160c Fan. Butter and line the baking tin.
Base
Melt the butter and allow to cool a little. Combine the flour and icing sugar with a pinch of salt, Add the melted butter and stir to bring it together. Tip into the prepared tin and, using a pallet knife, spread out evenly across the base. Bake for 20 minutes until light golden colour.
Topping
While the base is cooking, in a large jug or bowl, whisk the caster sugar, flour and baking powder then add the eggs and lemon juice and whisk by hand until smooth. When the base is done, pull out the oven shelf and carefully pour the topping onto the hot base and bake for a further 25 minutes. It will be only just set.
Remove from the oven and allow to cool, put in the fridge until chilled then cut into bars. Sprinkle with icing sugar just before you serve.
Base
- 230 g unsalted butter
- 280 g plain flour
- 60 g icing sugar
Topping
- 460 g caster sugar
- 40 g plain flour
- 1 tsp baking powder
- 4 eggs lightly beaten
- 125 ml lemon juice
- icing sugar to serve
Instructions
Base
- Preheat the oven to 160c Fan. Butter and line the baking tin.
- Melt the butter and allow to cool a little. Combine the flour and icing sugar with a pinch of salt, Add the melted butter and stir to bring it together. Tip into the prepared tin and, using a pallet knife, spread out evenly across the base. Bake for 20 minutes until light golden colour.
Topping
- While the base is cooking, in a large jug or bowl, whisk the caster sugar, flour and baking powder then add the eggs and lemon juice and whisk by hand until smooth. When the base is done, pull out the oven shelf and carefully pour the topping onto the hot base and bake for a further 25 minutes. It will be only just set.
- Remove from the oven and allow to cool, put in the fridge until chilled then cut into bars. Sprinkle with icing sugar just before you serve.
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