Lemon squares
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These citrusy treats can be made as strong-tasting as you like - and they're great for kids' parties
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Makes: 16
Ingredients
When making the frosting, add the lemon juice 1tbsp at a time as you may find 1tbsp is enough to give you the consistency you want.
- 225g (8oz) unsalted butter225g (8oz) caster sugar3 eggs
- About 150ml (¼ pt) milk
- 250g (9oz) self-raising flour
- 1½ tsp baking powder
- Grated zest of 2 lemons
- 55g (2oz) sultanas
For the filling:
- 3-4tbsp good-quality lemon curd
For the frosting:
- 125g (4½ oz) mascarpone
- 250g (9oz) icing sugar
- 90g (3¼ oz) unsalted butter
- Few drops of vanilla extract
- 1-2tbsp lemon juice
- 1 drop of pink food colouring
- 1 pkt sweets (eg Dolly Mixtures), to decorate
Method
- Preheat the oven to 180°C (350°F, gas mark 4). Grease and line a 20cm (8in) square cake tin.
- Put the butter and caster sugar in a food mixer and beat until pale and light. Gradually beat in the eggs, one at a time. Then add the milk. Sift in the flour and baking powder, add the lemon zest and sultanas and mix well.
- Pour into the prepared cake tin and cook for 25-35 mins or until golden brown, or when a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 mins before turning out on to a wire rack.
- When cold, cut the cake in half horizontally. Spread one half with the lemon curd, then sandwich it back together.
- Place all the ingredients for the frosting in a food processor and blend until smooth. Spread the frosting on top of the cake. Then cut into 16 squares and decorate with colourful sweets.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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