Lemon Squares

We were inspired to make Allyson Gofton's lemon squares for morning tea. We decorated ours with icing sugar, purple alyssum and lemon wedges.

Ingredients

1¼ cups flour
½ teaspoon baking powder
125 grams butter, chilled
¼ cup caster sugar
grated rind of 1 lemon


Lemon Topping
3 eggs, at room temperature
1 cup caster sugar
grated rind of 2 lemons
juice of 3 lemons (about ½ cup)
¼ cup flour, sifted


Method

1. Preheat the oven to 180ºC. Grease and line a standard 20cm x 30cm Swiss roll tin.
2. Put the flour, baking powder, butter, sugar and lemon rind into a food processor and process until the mixture forms soft breads of dough. Turn into the prepared tin and press firmly into the base. Even out by rolling a floured glass over the base.
3. Bake in the preheated oven for 12-15 minutes or until lightly golden. While cooking, prepare the topping.


Method for Lemon Topping

1. Using an electric beater beat the eggs and caster sugar together until light and fluffy. Fold in the grated lemon rind, lemon juice and flour.
2. Pour topping over the hot base.
3. Return to the oven for a further 25 minutes until the topping is spongy, golden and cooked.
4. Allow to cool in the tin. Dust with icing sugar before serving. Use a hot knife to cut into squares.