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Lemon Slice
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Things that make you go mmmmmm!
A luscious, lemony slice with a melt-inthe-mouth shortbread base – perfect
for when lemons are plentiful.
Serves 10 to 12
BASE
¾ cup (100g) flour
6 tbsp cornflour
¼ cup (60g) caster sugar
100g cold unsalted butter, cubed
TOPPING
4 eggs
1¾ cups (390g) caster sugar
zest of 1 lemon
¾ cup (170ml) fresh lemon juice (approximately
3 lemons)
¼ cup (40g) flour, sifted
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Photographer: Sally Greer
Preheat oven to 180°C. Grease and line a 20 x 30cm slice tin
with baking paper. To prepare the base: in a food processor
bowl, place the flour, cornflour, sugar and butter. Blend until it
resembles fine crumbs. Transfer the mix into the prepared slice
tin and press down firmly with the back of a spoon. Bake for
15-20 minutes until lightly golden. Remove from the oven and
set aside. To prepare the topping: in a large mixing bowl, place
the eggs, sugar and lemon zest. Using a hand whisk, whisk until
thick, pale and frothy. Add the lemon juice and sprinkle the
flour over the mixture. Whisk until well combined and there
are no lumps. Pour the lemon mixture over the base. Bake for
30-35 minutes until set and golden. Remove from the oven and
set aside to cool. Cut when cool with a hot, wet knife.
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