Tangy lemon squares

Give your afternoon tea some added zing.

  • 35 mins cooking
  • Makes 16 Item
  • Print
Incredibly simple to make as well as tasting sweet and zesty, these tangy lemon squares are a welcome treat when you hit that mid-afternoon slump.
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Tangy lemon squares
  • 125 gram butter, softened
  • 1/4 cup (40g) icing sugar
  • 1 1/4 cup (185g) plain flour
  • 3 eggs
  • 1 cup (220g) caster sugar
  • 2 teaspoon finely grated lemon rind
  • 1/2 cup (125ml) lemon juice


Tangy lemon squares
  • 1
    Preheat oven to 180°C/350°F. Grease a shallow 24cm square cake pan and line base and sides with baking paper, extending the paper 5cm above sides.
  • 2
    Beat butter and sifted icing sugar in a small bowl with an electric mixer until smooth. Stir in 1 cup (150g) of the sifted flour. Press mixture evenly over the base of pan.
  • 3
    Bake about 15 minutes or until browned lightly.
  • 4
    Meanwhile, whisk eggs, caster sugar, remaining sifted flour, rind and juice in a medium bowl until combined. Pour egg mixture over hot base.
  • 5
    Bake slice about 20 minutes or until firm. Cool in pan on a wire rack before cutting into squares. Serve dusted with extra sifted icing sugar, if desired.

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