Niamh Doherty

Lemon Squares

In Baking on July 11, 2010 at 19:13

Flipping through cookbooks, looking for a recipe to use up three lemons that were on their way out, I came across this little gem in The Ballymaloe Cookery Course. These are outrageously, unbelievably quick and easy to throw together, and so are perfect to make just before you have people over for coffee and a chat. You tip butter, sugar, flour and eggs into a bowl/mixer, pour the resulting mixture into a Swiss Roll tin, bake, top it with a syrupy icing, and enjoy. This took literally three minutes to mix together, and it tastes like something that was slaved over for hours. The sponge is light and tender, and the icing is both tangy and sweet. They don’t need any accompaniment, but a blob of softly-whipped cream would be utter gorgeousness.

Lemon Squares (from The Ballymaloe Cookery Course by Darina Allen)

Ingredients:

For the sponge:

170g soft butter

170g caster sugar

2 eggs

170g self-raising flour

For the icing:

freshly-grated rind of 1 lemon

freshly-squeezed juice of 1-2 lemons (I used the juice of one and a half lemons, so add the juice of one and then taste)

110g caster sugar

1. Preheat the oven to 180 degrees Celcius.

2. Put the butter, sugar, flour and eggs into a bowl, or into the bowl of a food mixer. Mix gently to combine.

3. Spread the mixture evenly into a well-greased Swiss Roll tin. Bake in the preheated oven for 20-25 minutes, until golden-brown and well-risen.

4. Meanwhile, mix the icing ingredients together, pour over the sponge as soon as it comes out of the oven and leave to cool. Cut into squares and serve.

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  1. I love love love lemon squares, especially in summer! Yours look perfect!

  2. […] Happenings, and a bitta Scenery In Uncategorized on July 25, 2010 at 21:44 Lemon SquaresSo, another aeon has passed us by since my last post. Things have been pretty hectis around here […]

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