Wednesday, 4 January 2017


Hey kiddos, so today I tried out this recipe I found in The Bakers Kitchen cookbook and they were so so yummy, will defiantly be trying them again. If you fancy sweet, citrusy things, you will absolutely fall in love with this recipe, like myself hehe :) 


2 cups (250, 8oz) plain flour

1/2 cup (110g, 4oz) caster sugar

Pinch of salt

225g (7.5 oz) salted or unsalted butter, softened 


1 cup (220g, 8oz) caster sugar

1/4 cup (30g, 1oz) plain flour

4 eggs

4 lemons, juiced and zested


1. Preheat oven to 180 degrees celcius (350 degrees Fahrenheit) and line a deep sided baking tin with greaseproof paper, cutting corners to fit. 

2. (This part gets messy) Stir together flour, sugar, and salt. Add butter to the mixture and using your fingertips, grind the butter into the mixture until it resembles loose crumbs. Press mixture into prepared tin and bake for 20 minutes or until goldenaround the edges. 

3. Using any grater, zest the yellow layer of the skin of the 4 lemons and put it into a small bowl. Now, juice the 4 lemons and drain the seeds and pulp. Mix caster sugar and flour together in a large bowl. Add eggs and whisk to combine. Add the lemon mixture and whisk further until fully combined. Your mixture should be quite runny, almost like water. Pour over the crust which should have been fully cooled and bake for a further 20 minutes. 

4. Allow to cool in the fridge for 2 hours or more until set, then sift icing sugar over the top before cutting into squares. 


Xo - Charli 

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