This deliciously lemon-y slice does double duty as either a dessert or a lunchbox filler. It is very sweet, so if I serve it for dessert I tend to add tangy greek yoghurt or marscapone on the side rather than ice cream or another sweet element. It’s kind of like a cheat’s lemon meringue pie – all of the delicious flavour without all the faffing around preparing and blind baking pastry then making curd and meringue separately. This is a biscuit base with a combined meringue/curd on top. So delicious and very easy.
This recipe was given to me by my friend Janine in 1999 – I would imagine I have baked it dozens of times since! I hope you enjoy it.
Sticky Lemon Slice
Makes 10 – 12 pieces.
- 225g butter (at room temperature)
- 70g icing sugar
- 275g plain flour (2 ¼ cups)
- 400 g sugar (2 cups)
- 4 med eggs -beaten
- 4 tbsp plain flour
- 1 tsp baking powder
- Grated rind of 2 lemons
- 90 ml fresh, strained lemon juice
Put softened butter in food processor and whip, add icing sugar, add flour and mix to ball form. (I mix this by hand invariably, and if you do that too, that’s no problem.) Press into swiss roll tin (32 x 21 cm). Bake 15 min at 170°C
Put sugar and eggs in processor for 1 minute (again, I hand beat this to no detrimental effect.) Sprinkle flour, baking powder, lemon rind and juice, mix with a spoon and pour over cooked base. Bake 30 – 35 mins until firm to touch. Cool in tin and dust with icing sugar. Cut into squares.
I hope you enjoy this slice, In my experience this never lasts very long, but it will keep well – it may just get a little stickier!