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  • Base:
  • 250 g butter
  • 95 g (180 ml) icing sugar
  • 280 g (500 ml) cake flour
  • Filling:
  • 2 – 3 lemons
  • 6 eggs
  • 420 g (500 ml) castor sugar
  • 95 g (180 ml) cake flour
  • 7.5 ml baking powder

Preheat the oven to 180 °C. Grease a 23 x 33 cm deep cake tin and line it with baking paper.
Cream the butter and icing sugar together.
Add the flour to make the dough.
Press the dough into the prepared cake tin and refrigerate for 15 minutes.
Bake for 15 minutes. Remove from the oven and cool slightly.

Make the filling while the base is in the oven. Grate the rind of 2 lemons very finely. Squeeze the lemons to get 140 ml lemon juice.
Beat the eggs and castor sugar together. Add the grated lemon rind, lemon juice, flour and the baking powder and mix well.
Pour the filling carefully onto the baked crust.
Bake for 30 minutes at 170 °C until the filling has set and is golden brown.
Cool in the tin before cutting into squares.

Mark it into squares with a sharp knife as soon it comes out of the oven but only cut it when it is completely cold. If you don’t mark the squares, it does not cut neatly.

Recipe posted by Melissa Ann Vermeulen
Photo: Melissa Ann Vermeulen

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