Spongy Lemon Squares

1. 1

   Put the flour and icing sugar in a bowl with a pinch of salt.

2. 2

   Dice the butter and add to the flour mixture with the vanilla essence. Rub with fingers to form fine breadcrumbs.

3. 3

   Tip the crumbs into a 28x23x4cm greased baking tray and put in the oven (180oC) for 15 - 20 minutes until pale golden.

4. 4

   Make Topping

5. 5

   Zest Lemons and juice. Add zest and juice to all other topping ingredients and mix to form a thin batter.

6. 6

   Pour the topping over the cooked base and return to the oven for 15 minutes, or until spongy to the touch.

7. 7

   Remove from the oven, cool, cut into square and remove from the tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.