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
