INGREDIENTS

Makes about 20
(depends on how large you cut them)

BASE

150 grams  [1 cup] plain flour

80 grams [½ cup] icing sugar

100 grams unsalted butter - melted

¼ teaspoon salt

TOPPING

395 grams sweetened condensed milk

1 large egg

100ml lemon juice - about 2 lemons

1 tablespoon lemon rind

1 tablespoon plain flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1 tablespoon icing sugar - to dust

METHOD

Preheat your oven to 180C [350F] or 160C fan forced. Butter and line a 20 x 20 centimetre square tin with baking paper.

Sift together the flour, icing sugar and salt. Set aside.

Melt butter in a heat proof bowl set over a saucepan of simmering water, or alternatively in a microwave on medium. Set aside to cool for 10 minutes before stirring into dry ingredients.  Mix until combined.

Place the mixture into your lined pan and press down evenly with your fingers. Smooth the surface with an offset spatula before placing in the oven.

Bake for 10 - 15 minutes - until it is slightly coloured. Set aside to cool for 15 minutes.

In another bowl, place the condensed milk and egg and stir until throughly combined. Add the lemon juice, rind, flour, baking powder and vanilla and mix with a wooden spoon or spatula until smooth.

Pour over the slightly cooled base and using an offset spatula or knife smooth until evenly spread.

Bake for 25 - 30 minutes or until slightly coloured.

Set aside on a wire rack until it reaches room temperature.

Cut into squares before liberally dusting with icing sugar.   

Simply delicious! 

STORAGE

Store in an airtight container for up to two weeks in the refrigerator.

TIPS + TRICKS

Invest in an offset spatula - I consider it a ‘must have’ when baking. So incredibly useful for smoothing any surface and gives your home bakes a professional finish.

You can easily replace the lemons with other citrus such as oranges or limes.