…What I love about this is these Tangalicious Squares is the tangy, smooth curd which makes the back of your mouth water, saved by the glorious biscuit base. Not a floury base- Oh no, no, noooo….but a sweetened buttery biscuit base that has just enough crunch and flake all in one. It’s simple to make, no pastry skills required, and while the base is in the oven you make your 10 minute curd. Perfect in a lunch box, or afternoon tea with the ladies, school fetes or after dinner sweetness. I find you only need a small square to give you the hit you need.
One square…every 5 minutes.
Ingredients
¼ cup icing sugar
1¼ cups plain flour (I use Lighthouse Baker’s Plain Flour for biscuits and pastry)
3 eggs
1 cup caster sugar
2 teaspoons lemon rind, zested
½ cup lemon juice
This is the texture you'll have. Moist and easy to press down into the tin.I find if I place another sheet of baking paper on top, you can easily smooth the base around the tin, and feeling for eveness is easier too.If you fold the baking paper towards you, you can get a nice clean and smooth finish on the outside edges of your slice. Just a little tip.
Bake the base for 15 minutes or until lightly browned.
...Fresh from the oven
Place the eggs, sugar, remaining flour, lemon zest and juice in a mixer and whisk only until combined.
...Pouring the lemon curd filling onto the lightly browned biscuit base.
Pour the lemon filling over the biscuit base and bake for a further 20 minutes or until the mixture is firm.
All ready for baking at 180 degrees.
Let the mixture cool in a pan on a wire rack.
- …Fresh from the oven
Slice into fingers or squares. Dust with sifted icing sugar for that extra wow factor and plate on something that reminds you of England.
...Nothing like a layer of tangy, sweet biscuity heaven.
...Please, take one. Enjoy my food love xxx
