Makes 24 squares
¾ cup lemon juice (you will need 3-4 lemons)
2 eggs, lightly whisked
1 cup caster sugar
2 tsp cornflour
250g butter, cut into cubes
2 cups self-raising flour
¾ cup caster sugar, extra
1 egg, lightly whisked, extra
1 Place lemon juice, eggs, caster sugar, cornflour and half the butter into a saucepan over a medium heat. Stir with a whisk until butter melts, and mixture comes to the boil and thickens. Transfer to a bowl. Cool. Cover and refrigerate.
2 Preheat oven to 180˚C. Grease and line a 30cm x 20cm slab pan with baking paper. Place self-raising flour into a bowl. Using your fingertips, rub remaining butter into flour until mixture resembles fine breadcrumbs. Stir in extra caster sugar. Add extra egg and stir until well combined. Press ¾ of mixture into base of prepared slab pan. Spread cold lemon mixture over base. Sprinkle over remaining base mixture.
3 Bake for 25 minutes or until topping is light golden and firm to the touch. Cool in pan. Cut into 24 squares and serve. Store in an airtight container in the refrigerator for up to 4 days.