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BAKE
LEMON SQUARES
Function: BAKE
Temperature: 180ºC/360ºF
Cooking time: 50 minutes
Convection Fan: ON
Makes: 18
INGREDIENTS
150g butter, cubed and at room temperature
75g/L cup caster sugar
150g/ 1 cup plain flour
2 teaspoons grated lemon rind
LEMON TOPPING
INGREDIENTS
4 x 60g eggs, lightly beaten
250g/1 cup caster sugar
60ml/¼ cup lemon juice
30g/¼ cup plain flour
½ teaspoon baking powder
Icing sugar, for sprinkling
METHOD
1. Cream butter and sugar using a Breville
mixer until pale and creamy. Fold in
flour and lemon rind using a large metal
spoon. Press mixture into 28x18x3 cm
baking pan, lined with baking paper.
2. Set the wire rack in the bottom rack
height position. Carefully place the pan
in oven. Turn the function dial until the
indicator on the LCD screen points to
the BAKE function. Turn the convection
fan ON.
3. Set the temperature to 180˚C /360˚F
and press START/CANCEL button to
activate. Bake approximately 20-25
minutes or until golden brown and firm
to touch. Remove from oven and set
aside and cool slightly.
4. In a medium bowl beat eggs and sugar
using a Breville mixer until thick
and creamy. Stir in lemon juice, flour
and baking powder and lightly whisk
together until well combined.
5. Pour lemon topping mixture over the
prepared base. Leave the wire rack in the
bottom rack height position. Carefully
place the pan in the oven. Turn the
function dial until the indicator on
the LCD screen points to the BAKE
function. Turn the convection fan ON.
6. Set the temperature to 180˚C /360˚F
and press START/CANCEL button to
activate. Bake approximately 20-25
minutes or until golden brown and just
firm to touch. Remove from oven and set
aside and cool slightly in the pan.
7. Dust generously with icing sugar, cut
into squares.