Lemon Slice Recipe

Millbrae Makes Lemon Slice

Teaparties never fail to make me happy.

Teaparties never fail to make me happy.

This is based on a recipe by Donna Hay (I have included a link at the end of the post).  As always, I can never leave a recipe alone and have fiddled with it a bit, in the base I have substituted half of the plain flour for almond meal (I like the taste and texture better), swapped dessicated coconut for shredded (again for texture), added more lemon zest (this stuff is gold and every little bit should be utilised) and reduced the butter content (as almond meal is so moist, less butter is required).  For the topping, I omitted the extra two egg yolks (bit of a miser with my eggs at the mo, chooks are moulting and off the lay), normally I would use the extra egg yolks and freeze the whites for later (frozen egg whites make better meringues) and added cornflour instead.  This does not make a whole lot of difference, the all egg version is a little richer in flavour.  I also bumped up the amount of lemon zest – again, I cannot bear to waste an ounce of this gorgeousness.

Enough ramblings, here is my version.

Lemon Slice – Base

1 cup Castor Sugar

1 cup Shredded Coconut

1 cup Plain Flour

1 cup Almond Meal

150g Butter – melted

Zest of 1 Lemon

Lemon Slice – Topping

4 Eggs

2 cups Castor Sugar

1/3 cup Plain Flour

2 tsp Cornflour

1 cup Lemon Juice – and the zest from the lemons it takes to get 1 cup of juice

Icing Sugar for dusting

Preheat your oven to 180C, grease and line a 30cm x 20cm slice tin.

Put the first 6 ingredients in a bowl and mix until it is a well-combined, wet crumbly mixture.  Tip this stuff into your prepared slice tin and press down firmly, ensuring you get it into all the corners and along the edges – you need a firm, tight pack in the slice tin, so the lemony goodness of the topping doesn’t go everywhere.

Bake for 20 minutes or until a lovely golden colour on top.  Leave to cool completely.

Pre-heat your oven to 160C.  In a bowl, place the sugar, plain flour, cornflour and lemon zest, combine.  Add eggs and lemon juice and whisk to your hearts’ content.  You are not looking for any aeration here, just a really smooth texture, with no eggy streaks (well, apart from the zesty bits).  Ladle this mixture over your pre-cooked base and pop in the oven for 30 minutes or until the topping is JUST set – a wee wobble is to be encouraged.  Remove from the oven and set aside to cool (feel free to hurry this along by putting it in the fridge – I make mine late at night, so the kitchen bench is just fine).  When completely cold, remove from the tin, dust liberally with icing sugar (I mean heaps and heaps, the more the better) and cut into small-ish pieces.  This stuff is wickedly rich and even I cannot eat a lot of it.

If you want a printable version of the Millbrae Makes Lemon Slice recipe, click the green link below for a PDF version.

Millbrae Makes Lemon Slice

Click here for the original Donna Hay recipe.



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