LEMON  CRUNCH 

Rika Theron

LEMON CRUNCH

Ingredients:
90 ml butter
250 ml sugar
2 eggs
375 ml flour
8 ml baking powder
salt
grated lemon rind
160 ml sugar lemon.

Method:
Cream butter and sugar. Add grated lemon rind. Add eggs, beating well after each addition. Sift flour, baking powder and salt. Add to mixture. Pour mixture into square tin and bake (180°C) for 25 minutes. Remove from oven and prick with fork. Mix together 160 ml sugar and juice of 1 lemon. Pour over cake and place in oven (5 – 8 min). Cut into squares.

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