Lemon crunch squares recipe

Name: Lemon crunch squares recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 155g (3/4 cup) caster sugar; 125g butter, chopped, at room temperature; 20.00 ml finely grated lemon rind; 2 eggs; 125ml (1/2 cup) milk; 60ml (1/4 cup) fresh lemon juice; 200g (1 1/3 cups) self-raising flour; 45.00 gm white sugar

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 16

Cost: $1.98 /serving

Author : Tracy Rutherford

egg egg allergy gluten allergy

Ingredients

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155 grams (3/4 cup) caster sugar125 grams butter, chopped, at room temperature20.00 ml finely grated lemon rind2 eggs125 milliliters (1/2 cup) milk60 milliliters (1/4 cup) fresh lemon juice200 grams (1 1/3 cups) self-raising flour45.00 gm white sugar

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Instructions

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Step 1

Preheat oven to 180C/160C fan forced. Grease a 21cm (base size) square cake pan and line with baking paper, allowing the paper to overhang the sides.

Step 2

Use electric beaters to beat the caster sugar and butter in a bowl until pale and creamy. Add the lemon rind and beat until combined. Add eggs, 1 at a time, beating well after each addition. Combine the milk and lemon juice in a jug (don’t worry if it looks a bit curdled). Fold half the flour, then the milk mixture, into the butter mixture. Fold in the remaining flour.

Step 3

Spoon into the prepared pan. Smooth the surface. Bake for 15 minutes. Sprinkle with the white sugar. Bake for a further 15 minutes or until slice springs back when lightly touched.

Step 4

Set aside in the pan for 10 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.