Lemon Squares

Lemon Squares

Makes 16 squares

For the Crust:
105 g (¾ cup) cake flour
65 g (½ cup) Huletts Icing Sugar plus 15 ml (1 T) extra for sifting
30 g (¼ cup) cornflour 
1 ml (pinch) salt
125 g butter, cut into small pieces
For the Lemon filling:
4 extra large eggs 
200 g (1 cup) Huletts White Sugar
185 ml (¾ cup) fresh lemon juice
105 g (¾ cup) cake flour
3 ml (½ t) baking powder
3 ml (½ t) salt


  1. Preheat the oven to 180ºC.
  2. Coat a 24 cm square baking pan with cooking spray, line pan with two crisscrossed rectangles of baking paper leaving a 4 cm overhang on all sides.
  3. In a food processor, process flour, icing sugar, cornflour and salt together. Add butter and process until mixture resembles coarse crumbs.
  4. Press into bottom and 2 cm up sides of prepared pan. Refrigerate for 15 minutes.
  5. Bake until crust is lightly brown, 20 minutes. Remove from oven and let cool slightly in pan.
  6. Reduce oven heat to 160ºC.

Lemon filling:

  1. In a bowl, beat eggs and sugar with an electric mixer until light and creamy. Beat in lemon juice, flour, baking powder and salt.
  2. Pour over warm crust and return to oven. Bake until set for ± 20 minutes.
  3. Cool to room temperature and then refrigerate for about 1 hour.
  4. To serve, cut into squares and sift with Huletts Icing Sugar.