My last post was a bit angrish, so I’ve decided I should be more positive and to have another go at making Lemon Slice, however I didn’t bother adding extra pecans. It turns out, this version is an improvement over my previous attempt (which was too lemony), it turns out I was adding half a cup of lemon concentrate when I was supposed to be adding a tablespoon (I need to pay more attention to measurement ratios)
Ingredients:
200gms of unsalted butter, chopped
½ cup of pure icing sugar
1½ cups (225gms) of plain flour
Topping:
6 eggs
1½ cups (345gms) of caster sugar
Finely grated zest of 1 lemon
½ cup (125ml) of lemon juice
½ cup (75gms) of plain flour
Method
1. Preheat the oven to 180°C. Line 20 X 30cm slice tin with backing paper
2. Combine the butter, icing sugar and flour in a food processor and process until the mixture combines together in a ball, may need to add a teaspoon of cold water
3. Press dough evenly into the slice tin and prick several times with a fork. Bake for 25 minutes or until golden
4. Topping – Place the eggs in a bowl and whisk. Mix in sugar, lemon zest, and lemon juice, sift the flour over the mixture and whisk to combine
5. Pour the mixture over the biscuit base and bake for 15 minutes or until topping has just set. Remove from oven and leave to cool in the tin. Cut into 5cm squares and store in an airtight container for 2 days.
Ambiguous Pieces 