Lemon and Lime Squares

This lovely quick and easy bake is packed with tangy citrus goodness, but still has plenty of sweetness to compliment the bite.

Servings: 16 squares          Time: About an hour + cooling time        Difficulty: Easy


    For the shortbread base
  • 135g butter or baking spread or a mixture
  • 65g Light muscovado sugar
  • 225g plain white flour
  • pinch of salt
  • For the filling
  • 2 eggs + a yolk
  • 225g golden caster sugar (or ordinary white)
  • 90ml juice ( about 75% lemon, 25% lime)
  • Zest of 1 -2 lemons & 1 – 2 limes (reserve some for decorating, or keep some parts of each fruit ungrated)
  • 2 – 3 tbsp plain flour


    For the shortbread base
  1. Pre-heat the oven to 180C/fan 160C/Gas 4. Grease and line a 20cm x 20cm (8″) tin. Make sure the baking parchment extends high enough to help you lift out the baked contents.
  2. Beat the butter until soft and creamy.
  3. Add the sugar and beat in.
  4. Add in the plain flour & pinch of salt. Beat until batter comes together. (If very stiff and dry, add a tbsp of milk)
  5. Press into tin and prick with a fork. (I like to use a plastic bread dough scraper to flatten the mixture right into the corners)
  6. Bake for 18 – 21 minutes, until it starts to brown slightly at the edges. Take out and set aside to cool.
  7. For the filling
  8. Beat the caster sugar, 2 eggs and yolk until smooth.
  9. Add lemon & lime juices and zests. Continue beating.
  10. Stir in the flour.
  11. Pour over the cooled base and bake for about 20 minutes – until just set.
  12. Cool in the tin for 12 – 15 minutes then onto a wire rack to cool fully.
  13. Cut into pieces 4 x 4. Dust with icing sugar and add both zests, lemon and lime, before serving.

IMGP4036 Fri 30th - Lemon & Lime Squares - 8+