Lemon squares

MAKES 18 SQUARES PREPARATION: 10 MIN BAKING: 35-45 MIN

SHORTBREAD BASE

500ml (2c) cake flour

125ml (½c) icing sugar

1 ml (¼t) salt

200g butter or margarine

TOPPING

4 extra-large eggs

375ml (1½c) sugar

100ml lemon juice

15ml (1T) finely grated lemon zest plus extra for garnishing 80ml (₁⁄₃c) cake flour

3ml (generous ½t) baking powder icing sugar, for dusting mint leaves to garnish

Preheat the oven to 180°C. Grease a 32cm x 23cm baking sheet with nonstick spray.

1 Shortbread base Sift the cake flour, icing sugar and salt together then rub the butter or margarine in with your fingertips until the mixture resembles breadcrumbs (add about 45ml (3T) ice-cold water to form a dough, if necessary). Press the dough into the prepared sheet and bake for 15-20 minutes or until done or straw-coloured.

2 Topping Whisk the eggs until foamy then add the sugar while whisking continuously. Add the remaining topping ingredients (except the icing sugar and mint) and beat until well mixed.

3 Pour the mixture over the baked shortbread base. Bake for another 20 to 25 minutes or until done and the topping has set.

4 Remove from the oven, cool slightly and dust with icing sugar. Carefully cut into squares.

5 Garnish with grated lemon zest and the mint leaves.

Kids love making this simple recipe. It can get messy but that’s all par t of the fun