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.
