I never turn down free lemons…….so when a shopping bag full of “Aunty Bettys” lemons came my way, I jumped for joy. My hubby loves to whip up the lemonade from the EDC, lemon butter is always welcome and after seeing a couple of Donna Hay’s lemon recipes in the paper on the weekend, I was inspired to convert one of her lovely looking slices. And so here it is – Lemon Squares
Ingredients:
Base
120g melted butter
250g plain flour
160g caster sugar
Topping
4 eggs
290g caster sugar
35g plain flour
250ml lemon juice
Method:
- Preheat oven to 180degrees, and grease and line a slice tin with Baking paper
- Base: Place melted butter, flour and caster sugar into TMX.
- Mix on Speed 5 for 5 seconds, scrape down, then mix again for a further 5 seconds on speed 5
- Press mixture into the slice tin, and bake in the oven for 15 minutes until slightly golden
- Topping: Place eggs, sugar, flour and lemon juice into the TMX bowl
- Attach butterfly and whisk on speed 3 for 5 seconds until combined
- Pour lemon topping over base and return to the oven for 15-20 mins, or until slightly golden. Remove from the oven and cool, before chilling in the fridge for 2 hours until completely set.
- Dust with icing sugar and serve
Hint & Tips
- The topping will be lightly rubberish and look like firm jelly when ready to come out of the oven
- You may need to scrape down and mix your base mixture 2 or more times to ensure it is all mixed together, and it will resemble fine bread crumbs when combined
- The recipe says to use a 20 X 30cm slice tray, but I found that the base was a bit too thick in this tin, so use a bigger one if possible – maybe a square lamington tray?
- Use your TMX to make your own Caster Sugar and to Melt your butter for the base
There seems to be far too much caster sugar in the base of this recipe, the news paper recipe of this used volumes not weights and that was 3 1/4 cups which is a huge volume of caster sugar. Has this been checked please as its not working for me.
Hi Guy
My copy from the Sunday Times says 3/4 cup which is around 160-165 grams of caster sugar. If you are trying to use 3 and 1/4 cups that would definitely not work
Hope that helps
I have the recipe from the paper in front of me and it say 1 1/3 cups castor sugar.
Recipe in the supplement in the Sunday Telegraph, 11th Sept.
Wow! I have had a look online and can’t find any clarificaion on this one, except to say that 3/4 worked well and I would be happy to stick wih this amount. My biggest tip is: don’t compact your base too much, otherwise it goes really hard and is difficul to bite
160gm of sugar in the base worked for me 🙂