Lemon squares

These went down a treat - that is to say, they didn't last long -

Base

125g unsalted butter

75g (1/3 cup) caster sugar

155 g (1 1/4 cups) plain flour, sifted

Topping

4 eggs, lightly beaten

250g (1 cup) caster sugar

60 ml (1/4 cup) lemon juice [juice of 2 lemons, but it depends on the size of the lemon]

1 tsp finely grated lemon zest [zest from 1 large lemon]

30 g (1/4 cup) plain flour

1/2 teaspoon baking powder

Preheat oven to 180C (350F, gas 4). Lightly grease a 20x30cm baking tin - if you want to remove the squares rather than serve them from the tin as we did (if "serve" is the applicable word...), line the tin with baking paper, leaving the paper hanging over two opposite sides.

For the base: cream butter and sugar with electric beaters until pale and fluffy; fold in the flour. Press into the tin with a metal spoon and bake for 20 mins, until golden and firm. Leave to cool

For the topping: beat the eggs and sugar with electric beaters for 2 minutes, or until light and fluffy. Stir in the lemon juice and lemon zest. Sift together the flour and baking powder and gradually whisk int othe egg mixture. Pour onto the base. Bake for 25 mins, or until just firm. Cool in the tin.

Dust with icing sugar to gild the lily.