The Lightest Lemon Squares
(07 Aug 2017)

The Lightest Lemon Squares Expresso

The Lightest Lemon Squares
Recipe by Teresa Ulyate

Makes 24 squares

150ml milk
80g butter
2 large eggs
200g castor sugar
1 tbsp finely grated lemon rind
130g flour
1 tsp baking powder
pinch of salt
For the lemon icing:
100g butter
250g icing sugar
1 tsp finely grated lemon rind
1 tbsp lemon juice
1 tbsp warm milk

Preheat the oven to 170°C. Grease a 20cm square baking tin and line the base with baking paper.
Place the milk and butter in a small saucepan over a medium heat. Stir until the butter has melted, then set aside.
Whisk the eggs and castor sugar together until pale and thick. Add the lemon rind and the melted butter mixture. Sift in the flour, baking powder and salt and mix.
Pour the batter into the tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Leave to cool completely.
To make the lemon icing: soften the butter in the mixer. Sift in the icing sugar and add the lemon rind and juice. Beat together until you have a thick icing. Add the milk and beat until everything is combined and you have a spreadable icing. (Add extra milk if the icing is too thick.)
Spread the lemon icing over the top of the cooled cake. Cut into squares and serve.






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