Friday, 12 August 2011

Lemon Slice

Well, the lemon tree is fruiting this season, I can’t remember what species it is now, the lemon is rather large but the skin not smooth like a Meyer lemon. Here’s a little afternoon tea treat, a tangy lemon slice from Better Homes and Garden’s special edition of 105 easy basics biscuits, cakes and slices by Ed Halmagyi.

For the base
175g butter, chopped into little cubes
80g icing sugar
1-2 vanilla beans, scrape the seeds out or use 1 tsp vanilla extract
280g plain flour

For the lemon curd
180ml lemon juice
4 eggs
Lemon zests
300g caster sugar
90g plain flour

1.          Preheat oven to 180°C.
2.          Grease a rectangular tin (27cmx18cm).
3.          Process all the ingredients for base in food processor or work with fingertips until it resembles coarse crumbs.
4.          Press firmly into tin.
5.          Bake for 20mins.
6.          Whisk all the ingredients for the lemon curd until combined and bubbly.
7.          Pour onto warm base and return to the oven.
8.          Reduce the heat to 160°C and bake for a further 20mins or until the middle of the lemon curd is set.
9.          Cool before slicing.


  1. Oooh they look yummy, but the husband has bought muffins, so I can't make these now, or I will end up with a muffin-top!
    -bunny chan

  2. They look lovely


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