As you know the lemon slice I made last week didn’t work out exactly as planned as shown here and here – for some unknown reason the base disappeared and turned into a silky lemon curd and the lemon curd topping started out crispy and then turned into the biscuit base. I was convinced it would be a total baking fail until a very lovely reader of mine recommended that I flip the slice over, so I did and refrigerated it over night and hoped for the best. By morning it was the perfect lemon slice with a tangy creamy topping and delicious biscuit base – although I have no idea how it turned out like this, in the end it was the perfect baking fail! x
Click read more for the recipe.
550g caster sugar
75g plain flour
4 lemons finely zested and juiced
In a large bowl, whisk the eggs, sugar, flour, lemon juice and zest until combined and smooth. Cover in cling wrap and refrigerate until the sweet crust has been baked and cooled.
225g plain flour
60g icing sugar
180g unsalted butter, cut into small squares
Preheat oven to 180°C and line a slice tin with baking paper. Place the flour and icing sugar into a food processor and pulse until to combine, add the butter in piece by piece until the mixture resembles pea sizes crumbs.
You can also do this by hand, mix in the butter piece by piece using your finger tips until a mixture combines- try to keep your hands as cool as possible so you don’t melt the butter.
Press the sweet crust mixture into the lined slice tin and bake for around 20-30 minutes or until golden brown, remove from the oven and cool on a wire rack. Reduce the oven to 150°C, allow the sweet crust to cool in the tin for 30 minutes.
Once the crust is cool, re-whisk the lemon mixture again until smooth and pour over the sweet crust. Bake for around 25-30 minutes or until set. Remove from the oven and allow to cool completely in the tin on a wire rack.
Good luck with this bizarre recipe, I’d love to know how it works out for you. x
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