• A sweet and zesty teatime treat or dessert. The citrusy zing of lemons and grapefruits is perfect with buttery pastry. 

    Lemon and grapefruit squares

    Ingredients

    • Pastry

    • 100g soft butter, plus extra for greasing
    • 60ml (¼ cup) castor sugar
    • 250ml (1 cup) cake flour
    • a pinch of salt
    • 5ml (1 tsp) vanilla essence
    • Filling

    • zest of ½ grapefruit
    • 250ml (1 cup) castor sugar
    • 125ml (½ cup) grapefruit juice
    • 45ml (3 tbsp) lemon juice
    • 45ml (3 tbsp) self-raising flour
    • 4 large eggs
    • whipped vanilla cream, to serve

    Instructions

    1

    Preheat the oven to 160°C. Lightly grease a 30cm x 20cm rectangular baking dish or baking tin.

    2

    For the pastry, cream the butter and sugar together for 1 minute. Whisk in the flour, salt and vanilla essence. Press the pastry into the greased dish and bake for 15 minutes until golden.

    3

    Prepare the filling by whisking all the ingredients together. Pour over the pre-baked pastry and return to the oven for 15 – 20 minutes or until firm to the touch.

    4

    Allow to cool and place in the fridge to set for at least 1 hour.

    5

    Slice into squares and serve with whipped vanilla cream.

     

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