Freshly squeezed lemon juice is key for the best flavour. If you don't have a citrus reamer, cut the lemons in half and insert a fork into the cut sides, twisting to release the juices. Just be sure to strain the juice through a fine-mesh sieve to remove the pulp.
- Prep time 30 minutes
- Total time 2 hours
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, beat together butter, 1/2 cup of the granulated sugar and the salt until light and fluffy; stir in 2 cups of the flour, 1 cup at a time. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F oven until golden, 35 to 40 minutes. Let cool completely in pan.
In bowl, beat eggs with remaining granulated sugar until pale and thickened; beat in lemon zest and lemon juice. Stir in remaining flour and baking powder. Pour over base, spreading evenly.
Bake in 325°F oven until centre is set yet still jiggles slightly, 20 to 25 minutes. Let cool completely in pan. Dust with icing sugar. Lift out onto cutting board; cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)
Makes about 48 squares.
Nutritional facts Per square: about
- Sodium 44 mg
- Sugars 9 g
- Protein 1 g
- Calories 86
- Total fat 3 g
- Potassium 16 mg
- Cholesterol 23 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 2
- Folate 6
- Calcium 1
- Vitamin A 3
- Vitamin C 2
