Donna Hay Lemon Squares

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:

  1. Preheat oven to 180degrees, and grease and line a slice tin with Baking paper
  2. Base: Place melted butter, flour and caster sugar into TMX.
  3. Mix on Speed 5 for 5 seconds, scrape down, then mix again for a further  5 seconds on speed 5
  4. Press mixture into the slice tin, and bake in the oven for 15 minutes until slightly golden
  5. Topping: Place eggs, sugar, flour and lemon juice into the TMX bowl
  6. Attach butterfly and whisk on speed 3 for  5 seconds until combined
  7. 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.
  8. 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
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5 Responses to “Donna Hay Lemon Squares”

  1. Guy
    September 14, 2011 at 6:07 am #

    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.

  2. September 14, 2011 at 6:33 am #

    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

  3. Kaz
    September 18, 2011 at 1:22 am #

    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.

    • September 18, 2011 at 5:24 am #

      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

  4. Kirrilly
    July 29, 2012 at 12:06 pm #

    160gm of sugar in the base worked for me 🙂

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