Lemon slice is the perfect treat to brighten a grey winters day. It’s the season where the lemon trees are heaving under the weight of their harvest, and the abundance of fruit is juicy and delicious. So I’m enjoying this scrumdidliumtious* lemon slice recipe and you can too! This particular one was featuring lemons from my gorgeous neighbour Helen, and eggs from my gorgeous backyard hens. (*As confirmed by charming little 6 year old Nathan next door).
Shortbread Base Ingredients
- 3/4 cup plain flour
- 1/4 cup cornflour
- 1/2 cup icing sugar
- 1/4 tsp salt
- 110 g cold butter cut into 1cm cubes
Lemon Topping Ingredients
- 3 large eggs
- 1 1/2 cups caster sugar
- 1/4 cup plain flour
- 1 Tbsp lemon zest (do this before juicing)
- 6 Tbsp lemon juice (approximately 3 lemons worth)
How to make Lemon Slice
- Preheat oven to 180’C or 350’F.
- Line a 20cm square tin with baking paper overhanging the edges (so it can be lifted out once cooked).
- Place the Shortbread Base ingredients in the bowl of a food processor and pulse a few times until crumbs form. If you don’t have a food processor you can rub the ingredients together with your fingers to form crumbs.
- Press the shortbread mixture firmly into your tin to form a flat base.
- Bake for 13 minutes or until the base is light golden.
- While the base is baking, place the Lemon Topping ingredients into a bowl and whisk until combined.
- Remove the base from the oven and pour the Lemon Topping mixture onto the Shortbread Base.
- Bake for a further 20 minutes until the topping is set and light golden.
- Remove from oven and allow to cool slightly, before transfering to fridge to firm up for 2 hours before slicing into squares.
- Enjoy served with a nice hot cuppa!
What else do you make with your lemon harvests? Have you tried lemon cordial?
If you do try out this Lemon Slice recipe – please share a comment below!
