Preheat the oven to 350°F/176°C.
Prepare a 9” x 9” (23cm x 23cm) baking pan with parchment paper. Mix flour, butter and ¼ cup (50 g) sugar in a medium sized bowl until well blended. Press mixture into bottom of the baking pan and pat flat.
Bake for 12 to 15 minutes until lightly brown on edges.
Remove from the oven and set aside to cool.
In a large bowl, combine 1 cup (200g) of sugar and eggs and whisk till pale. Add lemon juice, lemon zest, 4 tablespoons (30g) flour, baking powder and salt. Whisk lemon mixture till light and fluffy. Pour mixture over baked shortbread crust and bake at 350°F/176°C for 25 min.
Lightly dust top of the lemon square with icing sugar and cut when cool.
Preheat the oven to 350°F/176°C.
Prepare a 9” x 9” (23cm x 23cm) baking pan with parchment paper. Mix flour, butter and ¼ cup (50 g) sugar in a medium sized bowl until well blended. Press mixture into bottom of the baking pan and pat flat.
Bake for 12 to 15 minutes until lightly brown on edges.
Remove from the oven and set aside to cool.
In a large bowl, combine 1 cup (200g) of sugar and eggs and whisk till pale. Add lemon juice, lemon zest, 4 tablespoons (30g) flour, baking powder and salt. Whisk lemon mixture till light and fluffy. Pour mixture over baked shortbread crust and bake at 350°F/176°C for 25 min.
Lightly dust top of the lemon square with icing sugar and cut when cool.
