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.

Ingredients

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

Method

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.