3 July 2014

Lemon Slice

This slice is perfection. The perfect treat for anytime of the day, and a total crowd pleaser. I've had to put my boyfriend on rations... To top it off its pretty simple too. Ticks all my boxes! So, thank you Donna Hay for bringing it to my attention.

I fancy a grapefruit version of this might go down a treat as well, or a mixed citrus (lemon and lime perhaps?). I'll get back to you!

(Oh, and yes - that whisk is a carrot! Its from Urban Outfitters.)

[base]
  • 1 cup caster sugar
  • 1 cup desiccated coconut
  • 2 cups plain flour
  • 200g butter, melted

[filling]
  • 4 eggs
  • 2 egg yolks
  • 2 cups caster sugar
  • ⅓ cup plain flour
  • 1 tbsp. lemon zest (approx. 1 lemon)
  • 1 cup lemon juice (approx. 2 lemons)

Preheat oven 180°C. Line 20x30cm baking tray.

Mix sugar, coconut, flour and butter in a bowl until it resembles breadcrumbs. Press into tin, smoothing with the back of a metal spoon. Bake 15-20 mins until golden.

Whisk eggs and yolks together in a large jug. Add sugar, flour, lemon rind and juice. Whisk until smooth. Pour the filling over the cooked base.

Reduce oven to 160°C. Cook slice for a further 25-30 minutes until filling is just set (not wobbly anymore). Chill 1-2 hours. The base is VERY hard, so leave to soften 5 minutes before cutting.

Dust with icing sugar if you like to make it look all pretty.