I am a big fan of Lemon Curd Slice, but Lemon Curd contains a large amount of Butter and you need a lot of Lemon Juice to make it. This ‘Lemon Squares’ tastes almost the same but much lighter, and you can make it with just 1 Lemon. This is a very easy recipe. You only need a mixing bowl and a square cake tin. I tried to reduce the amount of Sugar, but I think a reasonable amount of Sugar is necessary because of the acidity of Lemon Juice.
20cm Square Cake Tin
*This is my Easiest Sweet Shortcrust Pastry
100g Butter *softened
4 tablespoons Caster Sugar
1 Egg Yolk *You can make this pastry without Egg Yolk, read ‘Method 3’
1 cup (250ml) Plain Flour
Zest of 1 Lemon
Juice of 1 Lemon *You should get 3 to 4 tablespoons Lemon Juice
100 to 120g Caster Sugar
*Note: Today I had 4 tablespoons Lemon Juice and used 2/3 cup Sugar which weighed 110g
2 Eggs *at room temperature
2 tablespoons Plain Flour
- Preheat the oven to 180℃. Line the base and sides of 20cm Square Cake Tin with baking paper.
- Mix softened Butter and Sugar until smooth. Add Egg Yolk and mix until creamy. Add Plain Flour and mix as you cut the mixture into flour. Use your hands to bring the mixture together into dough.
- *Note: If you don’t want to use Egg Yolk, this pastry can be made without it. If you need more moisture, add more Butter OR some Milk (OR Water).
- Spread the dough in the prepared cake tin evenly and press down over the base. Bake for 15 minutes or until lightly browned. *Note: Today I didn’t line the sides with baking paper because this tin was non-stick, but the pastry got stuck. Please line the sides as well.
- While the pastry base is baking, combine all the Lemon Filling ingredients in a mixing bowl. When the pastry is baked, take it out, pour the mixture over the base, and bake for 20 minutes OR until nicely golden and cooked through. Cool in the tin, then chill in the fridge.
- Cut into squares and enjoy. Today I trimmed the edges and sprinkled with Icing Sugar.