Corner Café

October 28, 2008

Lemon Slice (trial version)

Filed under: Biscuits & Slices — SeaDragon @ 12:00 am
Tags: , , ,
lemon_slice03

I have always wanted to try baking Lemon Slice, but never got around to it until now. After comparing a few recipes from my cookbook collection and this recipe from a magazine, I decided to try this one. The taste was very good, not too tangy and not so sweet as to become sickly. However there was just one problem, the centre portion of the lemon topping was still very gooey after baking for 35 minutes and did not set properly underneath, it was like a Lemon Delicious with the surface set like a thin layer of lemon sponge, but underneath a very thick lemon sauce. I think maybe either the topping layer was too thick (may have to reduce the quantity by 1/4 next time to make a thinner slice so the centre can cook through), or I should pour the topping onto hot base rather than leave the base to cool before pouring topping on (that way at least the bottom part of the topping would start to get cook as soon as the topping is poured on).

Makes 24 squares

[Ingredients]
Base:
300g (2 cups) plain flour, sifted
80g (1/2 cup) soft icing mixture, sifted
250g butter, cubed

Topping:
2 large lemons, or 3-4 smaller lemons
4 eggs
400g (1 3/4 cups) caster sugar
75g (1/2 cup) plain flour, sifted with
1 teaspoon baking powder
1/4 teaspoon salt

pure icing sugar, for dusting (optional)
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[Preparation]
1. Preheat oven to 170°C. Grease the sides of a 3cm-deep 30cm x 20cm lamington or slice tin. Line base and two long sides with baking paper, extending paper 2cm above edge of tin.
2. To make the base, rub cubed butter into flour and icing sugar until it resembles breadcrumbs. Alternatively, blend butter and icing sugar in a food processor until well combined, add flour and process until the mixture just comes together in a ball. Press into the base of the prepared tin and chill for 15 minutes.
3. Place tin in the oven and bake for 20 minutes, then set aside to cool for at least 30 minutes.

lemon_slice01

4. To prepare the topping, finely grate the lemon rind to get 1 tablespoon rind, then juice the lemons to get 90ml lemon juice. Whisk together eggs and caster sugar lightly in a large bowl until combined. Add flour, baking powder, salt, rind and juice. Whisk gently to combine. Pour mixture over cooled base and return to oven for a further 30-40 minutes or until topping is set and tinged golden.

lemon_slice02

5. Cool in the pan, then cut into squares. Dust with pure icing sugar just before serving if you prefer.

lemon_slice06

Taste: A delicious spongy top with a gooey lemon custard sandwiched by shortbread base
Consume: Best within 3-4 days
Storage: Store, covered, in the refrigerator
Recipe Reference: ‘Special Lemon Slice’ recipe by Valli Little from ‘delicious.’ magazine, August 2004

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5 Comments »

  1. sd

    i just made these bars – mango bars – and it is from a box.

    yes, the hot filling should be poured into the hot base, same for lemon meringue pie.

    Comment by lily ng — October 29, 2008 @ 12:21 am | Reply

  2. SD,

    Do you know how to make Macaron ???

    Comment by Jenny — November 1, 2008 @ 5:36 am | Reply

  3. Lily,
    Thanks for the tip. The filling was actually cold for my Lemon Slice, maybe I should heat it up before adding to the base, worth a try for next time.

    Jenny,
    I’ve only made it once, chocolate ones, I didn’t post a recipe for it but I’ve written it up in my old blog.

    Comment by SeaDragon — November 1, 2008 @ 9:44 am | Reply

  4. Hi SD ,

    Would you make the macoron again ?…Pleaseeee…he…he

    Comment by Jenny — November 2, 2008 @ 5:47 pm | Reply

  5. Jenny,
    Sorry, I’ve no plan to make it in the near future, but I’m sure you can find recipes in many other blogs.

    Comment by SeaDragon — November 5, 2008 @ 7:34 pm | Reply


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