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!
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Ingredients
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
Equipment
- 30cm x 20cm baking tray
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.
Nutrition
Calories: 426kcalCarbohydrates: 65gProtein: 5gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 60mgPotassium: 65mgFiber: 1gSugar: 44gVitamin A: 559IUVitamin C: 4mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!