As if by Magic....here's one I prepared earlier

Abracadabra...and here's the cake that came from the Kitchenaid 'Wishing Well'....(see previous blog if your confused)

Lemon Squares

Its the first time I've baked these little lemon treats, but they have been well received, and they've only been out of the oven for about an hour!

Lemon Squares
(makes 20) Preparation time 10 minutes, Cooking 30 minutes

250g plain flour
a good pinch of salt
70g icing sugar
175g unsalted butter, chilled
1/2 tsp vanilla essence

For the topping

2 large unwaxed lemons
4 large eggs
230g caster sugar
45g plain flour
1/2 tsp baking powder
extra icing sugar, for dusting

Preheat the oven to 180 C (350F, Gas 4)

Grease a 28cm x 23cm x 4 cm baking tin or roasting tin.

Put the flour, salt and icing sugar in a food processor.

Dice the butter and add to the flour with the vanilla essence.

Process until the mixture resembles fine crumbs.

Tip the crumbs into the prepared tin and spread out in an even layer.

Press down firmly using the back of a spoon to make a firm base.

Bake for 12-15 minutes until pale golden, then remove from the oven but leave the oven on.

Grate the zest from the lemons and squeeze out the juice.

Put in the food processor with the remaining topping ingredients and process for 10 seconds to make a smooth, thin batter.

Pour the lemon mixture over the shortbread base, then return the tin to the oven and bake for a further 15 minutes until just set.

Remove and leave to cool completely.

When cool, cut the lemon-topped shortbread into 20 squares and carefully remove the tin.

Serve dusted with icing sugar.

Store in an airtight container and eat within 4 days.

Not suitable for freezing.