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



120g melted butter

250g plain flour

160g caster sugar


4 eggs

290g caster sugar

35g plain flour

250ml lemon juice


  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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