A lovely lemony slice- perfect to get your vitamin C!
Lemon Slice Recipe
A gooey lemon slice with meringue like topping
To make crust
- 1½ cups flour
- ¾ cup caster sugar
- 150 grams butter cubed
To make filling
- 4 large eggs
- 1¾ cup caster sugar
- 3 lemon zest finely grated
- ⅔ cup lemon juice about 4-5 lemons
- ⅓ cup flour
To make base
- Preheat oven to 180 C. Line a square tin with baking paper
- Combine butter, sugar and butter with a pastry blender or your hands to create a fine breadcrumb look. Press crumbs evenly into prepared tin.
- Bake for 15 mins until golden. Remove and reduce oven to 140 C
To make Filling
- Whisk eggs and sugar until very pale and thick. This is easiest with a stand mixer with whisk attachment as it can 5-10 mins. This creates the meringue like topping
- Fold in lemon juice, zest and flour. Carefully to not deflate the eggs.
- Pour over crust and bake for 40 minutes or until set
- Cool completely before cutting and dust with icing and lemon curd
Inspired by a recipe of Julie Le Clerc in Simple Cafe Food
Lemon Curd Recipe
This is a lovely lemony curd which can be eaten on its own or used as a filling for lots of great desserts. The perfect thing to do when you have an abundance of lemons- the recipe can be doubled if needed.
- 125 grams butter
- 1 cup white sugar
- 4 lemons finely grated rind and juice
- 3 eggs beaten
- Place all ingredients except eggs in the top of a double boiler
- Stir over heat until sugar dissolved and mixture is warm
- In a separate bowl whisk eggs, then add slowly by spoonful the warm mixture to the eggs. Take it slow as if you add too much hot to the eggs , you will get scrambled eggs!
- Continue to add the warm sugar mixture to eggs until the mixture is well combined and the eggs have been tempered. This will be when at least ⅔ of warm mixture has been added.
- Put the bowl with eggs and warm mixture back into the top of the double boiler.
- Cook over low heat until mixture thickens and coats the back of a spoon. Do not allow the mixture to boil or mixture might curdle.
- Pour into sterilized jars and seal well, they should last in the fridge for 2-3 weeks
photo credit Sally’s Baking addiction