Jessica’s Lemon Squares

175g (6 oz / ¾ cup) soft butter
175g (6 oz / ¾ cup castor sugar
2 eggs
175g (6 oz / 1 ½ cups) self raising flour, sifted

TOPPING
Juice of 1 – 2 lemons
120 g (4 oz / ½ cup) caster sugar

Cream butter and sugar. Beat in eggs, folding in a little flour after each addition. Fold in remaining flour. Turn into a greased 25 x 17.5 cm (10 x 7 inch) pan. Bake in moderate oven for 40 minutes until well risen.

Mix together lemon juice and sugar, as soon as the cake comes out of the oven, pour it over. Leave to cool in the tin and then cut into squares.

Taken from: Stephanie’s Seasons, page 278.