This lemon slice recipe is enough to lift anyone’s spirits on a gloomy winter day. Especially a school holiday winter day!
I know I say it often, but I love school holidays. Don’t get me wrong, I enjoy my job, but if some one were to pay me to stay home, I wouldn’t say no.
Winter holidays are always a little harder because the mornings are frosty, the days are cold, and the nights are long. We have been enjoying sleep-ins in cosy beds, hot drinks by the fire, and the odd movie.
We also enjoy time to think about projects and try new ideas and, my favourite, time to try out new recipe ideas.
This slice came to me when I was thinking about what I could make with a couple of lemons that were in our fruit bowl. It is super yummy, with a perfect balance of sweetness and sour tang. If you had a jar of lemon curd in your fridge, you could easily substitute it for the lemon filling in this recipe.
Try this one too: Simple choc chip slice – ready in a jiffy
Crumbly lemon slice
Makes 24
Takes 20 mins
Bakes 30 mins
Base and crumble
2 cups self-raising flour + ⅓ cup extra flour for crumble
1 cup sugar
125g butter
2 eggs
Filling
½ cup lemon juice
zest of two lemons
125g butter
1 cup sugar
2 eggs
Preheat oven to 180°C and line a 20cm x 30cm slice tin with baking paper.
Place the flour, sugar and butter into a food processor and process until the mixture resembles breadcrumbs. (If you don’t have a food processor, just use your fingers to rub the butter in as you would for pastry or scones).
Add the eggs into the food processor. Process until the dough comes together.
Remove ⅔ of the dough and press into the slice tin.
Add the extra flour in with the remaining dough and process again to form crumbs.
To make the filling, place all the ingredients into a small saucepan.
Gently heat the filling mixture, stirring slowly, until the mixture thickens. Do not over cook or the egg will scramble.
Pour the mixture over the base in the baking tin, then sprinkle the crumble mixture over the top.
Bake at 180°C for 30 minutes.
