Little lemon-tons

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• tanya

  11 July 2012

  tanya commented on this recipe

  can these be frozen, does anybody know?

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• skyblueshez

  19 August 2012

  skyblueshez commented on this recipe

  These were lovely, really light and lemony. I am a Coeliac so made them with Gluten Free flour (Doves' SR) and just added an extra egg, cooked them for 35-40 mins (ish - my oven is tempremental!!) and they were delicious! I also only coated two sides with the lemon + sugar so I had the soft sponge on two sides and two sides of crunchy lemony-ness!

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• KTC

  08 November 2012

  KTC commented on this recipe

  These are completely gorgeous. Just making my second batch and wondering about the optimum time between coating and eating them in order to ensure the best lemony 'crust'. Eat too soon and they're still damp, too late and the crust softens, so making now (afternoon), will coat late this evening for eating tomorrow morning. Any more ideas on this?

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• Fay

  01 December 2012

  Fay rated and commented on this recipe

  

  These are so easy and so lovely. I used cornstarch instead of almonds for lightness, and dipped half of the little squares in icing sugar for those no so keen on lemon. No need to dip every side in the lemon juice or they will fall apart, just the top will do.

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• EmmaTurner

  08 April 2013

  EmmaTurner rated and commented on this recipe

  

  These are absolutely gorgeous! Everyone who tastes them says how lovely and moist they are. At one point I was making them 2 to 3 times a week to keep up with the demand! I do find I have to cook for about 45mins - not sure if its just my oven though.

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Ingredients

• 175g butter , softened
• 140g caster sugar
• 140g self-raising flour
• 50g ground almonds
• ½ tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• juice 3 lemons , zest of 2
• 200g granulated sugar

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Difficulty and servings

MAKES 16

Preparation and cooking times

Prep 25 mins

Cook 30 mins

Freeze unassembled cakes only

Ingredients

• 175g butter , softened
• 140g caster sugar
• 140g self-raising flour
• 50g ground almonds
• ½ tsp baking powder
• 2 large eggs
• 1 tsp vanilla extract
• juice 3 lemons , zest of 2
• 200g granulated sugar

PER SQUARE

299 kcalories, protein 3g, carbohydrate 37g, fat 15 g, saturated fat 8g, fibre 1g, sugar 29g, salt 0.4 g

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