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
300g (2 cups) plain flour, sifted
80g (1/2 cup) soft icing mixture, sifted
250g butter, cubed
2 large lemons, or 3-4 smaller lemons
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)
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.
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.
5. Cool in the pan, then cut into squares. Dust with pure icing sugar just before serving if you prefer.
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