I made
this as a tray bake, but it would also work well as a pudding served
warm with custard.
Ingredients
(makes 24 squares)
175g/6oz flour
125g/4oz butter
50g/2oz
granulated sugar
200g/7oz caster
sugar
2 tbsp flour
½ tsp baking
powder
¼ tsp salt
2 medium eggs,
lightly beaten
Juice &
finely grated rind of 1 lemon
Sifted icing
sugar to decorate
Preheat
the oven to 170C/325F/GM 3, 10 mins before baking. Lightly oil and line a
20.5cm/8” square cake tin with greaseproof paper.
Rub
together the flour and butter until the mixture resembles breadcrumbs. Stir in
the granulated sugar and mix.
Turn
the mixture into the prepared tin and press down firmly. Bake in the pre heated
oven for 25 mins until pale golden.
Meanwhile,
in a food processor, mix together the caster sugar, flour, baking powder, salt,
eggs, lemon juice and rind until smooth. Pour over the prepared base.
Transfer
to the preheated oven and bake for a further 25-30 mins, until nearly set but
still a bit wobbly in the centre. Remove from the oven and cool in the tin on a
wire rack.
Dust
with icing sugar and cut in to squares.
