Basic ingredients, in generous amounts, create the most wonderful Lemon Brownie.

Ingredients

• 4 eggs (size 7) at room temperature
• 2 tablespoons grated lemon rind
• 1/4 cup freshly squeezed lemon juice
• 250 grams butter at room temperature
• 1 1/2 cups caster sugar
• 1 1/2 cups flour

Method

1. Preheat the oven to 180 degrees Celsius (160 degrees Celsius fan bake). Set the rack in the centre of the oven. Line a 20cm x 30cm slice tin with baking paper.
2. Put all the ingredients in a mix master fitted with the K-beater. Beat at a moderate speed for 3-5 minutes until the mixture is light and fluffy and very voluminous. Spread evenly into the prepared slice tin.
3. Bake in the preheated oven for 25 minutes or until lightly golden and the slice has shrunk from the edge of the tin. Cool in the tin for 10 minutes before turning out onto a cake rack to cool. Sift a thick level of icing sugar on top before cutting into slices.
4. Keep in an airtight container.

Cooks Tips

The mixture, once whipped, should be three times the original volume. It is not possible to use melted butter, nor very hard butter. For the butter to be at room temperature, you should be able to push two or three fingers into the butter and easily leave an indentation. If the butter is too hard it will not whip up and hold sufficient air to create a batter that is three times the original volume of the unbeaten ingredients.