Lemon slice recipe

• servings: Makes one 20cm x 30cm sl

Ingredients

Base

• 225g plain flour

• 40g desiccated coconut • 85g caster sugar

• Pinch of salt

* 150g unsalted butter, melted

• 1 teaspoon vanilla bean paste

Topping

• 265g caster sugar

* 75g plain flour

• Pinch of salt

• 6 eggs

• 200ml lemon juice (from 4-5 lemons)

• 1 tablespoon finely grated lemon zest

• 125ml sour cream

• Icing sugar, to dust (optional)

Directions

• Preheat oven to 170°C (fan-forced) and line a 20cm x 30cm slice tin with baking paper, leaving enough paper overhanging to lift the slice out of the tin when baked.

• First, make the base by combining flour, coconut, caster sugar and salt in a mixing bowl and whisking to combine. Add melted butter and vanilla, and use a fork to mix to a rough dough. Use your fingers to spread the mixture out to cover the base of your lined tin, pressing out until smooth. Make sure to press the mixture right into the corners and sides of the tin so that the topping doesn't leak out around the sides when added later.

• Refrigerate base for 15 minutes until firm, then bake for 20-25 minutes until golden-brown all over.

• While the base is cooking, make the lemon topping by whisking caster sugar, flour and salt together. Add eggs and whisk until combined, but not aerated. Add lemon juice, zest and sour cream; whisk again until smooth. Allow the mixture to stand while the base cooks. Just before the base comes out of the oven, use a spoon to skim off any bubbles or foam from the surface cof the lemon mixture. (This is purely for aesthetic purposes - it ensures the surface of the slice is lovely and smooth, but as it doesn't change the flavour at all, feel free to skip this step if you like.)

• When the base is cooked, lower the oven temperature to 160°C. Use a fine sieve to strain the lemon topping and then gently pour the mixture on top of the cooked base. I do this while the tin is still in the oven as I find it easier than taking the tin out and then juggling it back into the oven with the runny lemon topping.

• Bake the slice for a further 20 minutes, or until topping is just set. Allow to cool to room temperature before placing in the fridge for an hour or two until firm enough to slice.

• When ready to serve, use the extra baking paper to remove chilled slice from the tin, and dust with icing sugar (if using). Use a sharp knife to cut into bars and serve cold or at room temperature with a pot of tea. Store any leftovers in an airtight container in the fridge for 2-3 days.

Notes

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