Lemon Square

Ingredients for 1 servings:

• 125 g butter, room temperature
• 70 g sugar, finest
• 150 g wheat flour
• ½ tsp baking powder
• 30 g wheat flour
• 4 eggs, size M
• 1 tsp, heaped lemon zest,
• 60 ml lemon juice
• 250 g sugar, finest
• some powdered sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 55 minutes

light – delicious – simple – quick – USA

Preheat the oven to 180°C (top/bottom heat). Grease a brownie pan (20 x 30 cm) and a brownie baking rack and dust with breadcrumbs. Cream the sugar and butter together until creamy, then sift the flour over the brownie pan, carefully fold in, and mix to form a smooth batter. Pour the batter into the brownie pan and insert the brownie baking rack. Bake for 20 minutes until golden brown and let cool. While the batter is cooling, prepare the topping. Beat the eggs vigorously for about 3 minutes, then whisk in the lemon juice and zest. Mix the flour with the baking powder and sift into the egg and lemon mixture, carefully whisking to combine. Spread evenly over the baked base. Bake for another 25 minutes at 180°C (350°F), until the topping is just firm. Remove the baking rack and let the cake cool in the pan. Dust with powdered sugar before serving. Can also be baked without a baking rack, but then you’ll have to cut it up afterward. Tip: For Halloween, we get small rubber spiders or rubber earthworms (edible, of course) and fold them into the topping. The powdered sugar on top makes it unnoticeable before eating.