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What you’ll need

icing sugar

1 cup icing sugar

flour

380g The Healthy Baker Plain Flour

butter

200g butter, melted

Topping

caster sugar

2 cups caster sugar

lemon juice

1 cup lemon juice, plus zest of 2 lemons

eggs

5 eggs

1

Preheat over to 180C and grease and line a 20cm square, loose-bottomed cake tin.

2

Mix together the melted butter, sugar and flour then press evenly into the cake tin, right up to every edge and corner.

3

Bake for 20 minutes or until golden. Remove from oven and leave to cool completely.

4

For the top layer, whisk together the sugar, flour lemon juice, zest and eggs until well combined. Gently pour over the cooled base layer and return to the over for 30 minutes or until just cooked.

5

Place in the fridge to chill for at least one hour then slice into squares.