When you think of lemons you think of sun – soaked holidays in Spain or Greece where big juicy lemons hang freely from trees, just waiting to be picked.

When I made these sweet tangy lemon squares for the first time I could not believe how easy they were to make, they are in 3 layers, a crisp buttery shortbread base, a sweet but sharp lemon custard which bakes in the oven then topped with a this white citrus icing then left to cool before cutting into squares.

Close your eyes and think of summer.

150g self – raising flour

185g plain flour

320g icing sugar

250g butter

4 large eggs

330g caster sugar

Rind of 2 large lemons

125ml lemon juice

Method

Preheat the oven to 180c, gas 4, 350f

Grease a 32cms x 18cms line the base and two long sides with greaseproof baking paper extending the paper 2cms above the edge of the pan.

In a big bowl rub together the self – raising flour, 150g plain flour, 75g icing sugar and butter until it forms breadcrumbs, and then comes together to form a light texture dough which should resemble a texture like shortbread. Press this into the base of your lined tin and bake on the bottom shelf for 20minutes until golden brown.

Whisk eggs, caster sugar, remaining plain flour 50ml of lemon juice and the lemon rind in a large bowl and very carefully pour over the biscuit base, I filled the base with half the custard then carefully move it to the oven shelf and poured in the other half, only because I did not want to spill it all over the kitchen floor!

Bake in the oven for 30 minutes until the custard it set but not to firm. Cool in the pan on a wire rack.

Stir the remining icing sugar and remaining lemon juice in a small bowl to make a smooth icing. Spread over the slice, leave to set then cut into 15 squares.