Ingredients

MAKES 24 PORTIONS

175g butter or margarine 175g soft light brown sugar 175g self-raising flour 2 medium eggs Grated rind of 1 lemon

TOPPING:

Juice of 1 lemon 100g caster sugar Method ●Heat oven to 180C/ gas 4. ●Grease and line a 19cm x 29cm shallow tin. ●Melt butter and brown sugar together

in a saucepan, stirring all the time. Remove from heat and beat in sieved flour using a wooden spoon. Add lemon rind and beaten eggs. Beat until smooth. Pour into the tin and bake for 25-30 minutes. Stand for a few minutes then remove greaseproof paper. Return cake to the tin and cool for another 5 minutes. Mix lemon juice and caster sugar together, then pour evenly over the cake. When cold, cut cake into squares and then triangles. The triangles will keep for a week in a tin or can also be frozen (they quickly thaw out).

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