Iced Lemon Squares

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.

To make the base beat the butter and the sugar until fluffy and add the egg. Mix the flour with a pinch of salt and stir in half of it. Knead the rest in using your hands. Shape into a ball and chill for 1 hour.

Roll out the dough on a floured work surface and place on a baking tray lined with baking paper. With floured hands stretch the dough to fit the baking tray. Pierce with a fork a few time and then bake for 15 minutes.

To make the topping, beat the eggs and sugar together. Stir in the cornflour, lemon juice and zest and a pinch of salt. Pour the mixture on to the cake base and bake for another 25-35 minutes.