More lemon square than lemon cake but with cake-sized servings!
Courtesy of Olga Montour, Kitchener, Ont.
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ingredients
¾
cup (175 mL) packed brown sugar
½
cup (125 mL) rolled oats (not instant)
½
cup (125 mL) shredded coconut
¼
cup + 1 tbsp (60 mL + 1 tbsp) butter
10
- 12 soda biscuits
1
cup + 1 tbsp (265 mL) flour
½
tsp (2 mL) baking soda
½
tsp (2 mL) salt
1
cup (250 mL) granulated sugar
1
cup (250 mL) hot water
1
egg
zest and juice of 1 lemon (about 3 tbsp (45 mL) juice)
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directions
Step 1
In large bowl, mix together brown sugar, oats, coconut, ¼ cup (60 mL) of the butter, the soda biscuits, 1 cup (250 mL) of the flour, the baking soda and salt until crumbly. Press half of oat mixture into bottom of 8-inch (2 L) square cake pan.
Step 2
In separate bowl, whisk together granulated sugar, water, egg, lemon zest and lemon juice until smooth. Let cool.
Step 3
Pour egg mixture into pan over top oat mixture. Top with remaining oat mixture. Bake in 350°F (180°C) oven until golden, 20 to 30 minutes.