For The Love of Lemon & Lime & My Birthday Cake!

Sub-lime Lemon & Lime Squares

My love for citrus flavours began as a child when I would visit my ‘dear’ aunt. She would always make sure a home baked lemon meringue pie would be on the tea-table, I would always eagerly accept a slice to eat too! As my teeth sunk whole heartily into firstly the crispy meringue, then the velvet yellow lemon curd and lastly but not least the magnificent sweet pastry base – oh this is a dessert to behold! Today I still enjoy a slice of home baked lemon meringue pie which I now bake myself and when I take that first bite it transforms me back to sunny child free days and fond memories of my aunt.

Lemon Square

Lime Square

These lemon and lime squares are such an easy bake but packed with such delicious flavours. The base is somewhat like a buttery shortbread followed by a silky smooth lemon or lime topping. They make a tempting treat to have with a cuppa and also a delicious dessert too.

Sub-lime Lemon & Lime Squares

Either use finely grated lemon zest and juice or finely grated lime zest and juice, depending on which citrus flavour is desired.

Ingredients
125g (4½ oz) softened butter
40g (1½ oz) icing sugar
150g (5 oz) plain flour - plus 2 tablespoons of plain flour

3 eggs
225g (8 oz) cater sugar
2 tsp finely grated lemon or lime zest
125ml (4½ fl oz) lemon or lime juice

You will need 20cm (8 in) square tin, line the base and sides with tin foil, extending the tin foil 2cm (¾ in) above the edge of the tin. This will help to ease out the bar when ready for slicing.

Method

Pre-heat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Beat the butter and icing sugar in a small bowl until smooth. Stir in the 150g (5 oz) of flour. Press the mixture evenly over the base of the prepared tin. Bake in the pre-heated oven for about 15 minutes until browned lightly. Meanwhile, place the eggs, caster sugar, remaining 2 tablespoons flour, zest and juice in a bowl. Whisk until combined. Pour the egg mixture over the hot base. Return to the oven and bake for 20 minutes or until firm. Cool in the tin on a wire rack before cutting into squares. Dust with extra sifted icing sugar, if desired or a slice of thinly sliced lemon/lime. Store sliced, covered in the refrigerator for up to three days.

Lastly, sit back, relax and enjoy a slice or two of your delicious citrus bar(s) you have created.... oh yes what joy....mmmmm!

I would also like to share with you my birthday cake that Mr. R. (hubby) purchased for my birthday today. As he would tell you himself, he is no baker what-so-ever, so he brought me this beautiful rose cake to enjoy. I couldn't resist showing you :0)

It has been a very busy period for me since Easter. Hopefully now that things are starting to calm down I will be back to ‘normal’ baking and blogging once again. Gosh I have missed you guys!!