Gabrielle's "Sticky" Lemon Squares

Adapted from Mark Bittman's

"How to Cook Everything"

For the base:

1 stick (113g) unsalted butter

1/4 cup sugar

pinch salt

1 cup all-purpose flour

For the topping:

1-1/2 cups sugar

3 eggs

1/4 cup freshly squeezed lemon juice

3 tablespoons flour

1/2 teaspoon baking soda

grated zest of 1 lemon


extra butter for greasing pan

icing sugar for dusting

Preheat your oven to 175 degrees C (350 degrees F), and grease an 8" (20cm) or 9" (22cm) square baking tin (I used an 8").

Cream together the butter, sugar and salt (I used the food processor for this, since I don't have an electric mixer).  Then pulse in the flour - you will end up with a dryish mixture that resembles coarse sand.

Press the mixture into the greased baking tin, and bake for up to 20 minutes, until it is just starting to turn golden.  Remove from the oven and allow to cool slightly while you prepare the topping.

Beat together the eggs, lemon juice and sugar, until colour pales and mixture is slightly thickened.  Add the flour, baking soda and lemon zest, and mix to combine.  Pour the filling over the already baked crust, and bake until firm around the edges and still a bit soft in the middle - about 30 minutes.

Cool, dust with sifted icing sugar, and cut into squares.

Store covered, in the refrigerator, for up to 2 days.