Posted On: 2015-07-01 07:47:56


225 grams butter, softened
1/2 sup icing sugar
2 cups flour, sifted

1 1/2 cups sugar
4 small eggs
Zest of 2 lemons
1/4 cup flour, sifted
1 teaspoon baking powder, sifted
1/3 cup lemon juice


Cream together butter & icing sugar. 

Then add flour. 

Pour into a greased & lined sponge roll tin.

Bake for 15 minutes.

Meanwhile, make the topping.

Beat sugar & eggs together until creamy & thick.

Mix in lemon zest, flour, baking powder, & lemon juice.

Stir until smooth.

Pour mixture over partly cooked base & cook a further 30 minutes or until golden & slightly firm.

Cool in the tin & cut into 24 pieces (less for bigger serves).

Serve sprinkled with icing sugar or with a spoonful of lemon yoghurt for dessert.

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