Luscious lemon squares

These are light and lemony. and super quick to throw together - under half an hour from start to eat. And eat them we did. They may look simple, and are certainly a classic, I claim no great surprises here, certainly no fancy icing... but boy are they good...myself and three kiddies (5,3, and 1) wolfed down half a pan of still warm squares in less than 10 minutes. So panic not about them being too sharp-tasting for kids. They would be great for a school bake sale or unexpected guests for tea.

I made them because we had a big batch of lemons to use up, and hundreds of our yummy yellow yolked free range eggs from our dear chooks who live under the kids' trampoline. Good eggs make all the difference.



Makes 48 small squares
Need a large swiss roll tin or shallow oven tray 26cm x 40cm x 1cm
Preheat oven to 180C

220g soft unsalted butter (1 pack)
220g caster sugar
5 med eggs (weight approx 240g with shells on)
240g plain flour
1 1/2 tablespoons baking powder
finely grated zest of 2 large lemons
1 tsp vanilla extract
4tbsp milk

Topping
4-5tbsp vanilla caster sugar
juice of 2 lemons

Using a electric hand whisk, or second preference a food processor, or third pref a wooden spoon, cream together butter and sugar till light and fluffy.

Add eggs, flour and baking powder, whisk carefully till flour is incorparated, then add in lemon zest, milk and vanilla. Whisk again for 30 seconds.

Line the tin with baking parchment. Pour in the cake mix and smooth evenly in the pan.

Pop into the oven, check after 10 mins, you might need to turn it round.

Take it out when it is springy to the touch and beautifully golden.

Leave for 5-10 mins. Sprinkle with sugar and then evenly drizzle over the lemon juice so all the sugar is covered. Cut it into squares, and enjoy!