Tangy Lemon Slice

TangyLemonSlice copy
I was reminded of this delicious slice when my sister-in-law baked it to share while we were holidaying together recently. I won’t tell you just how quickly we demolished it, but we were on holidays, and calories don’t count on holidays, right?!
This is a Woman’s Weekly recipe that I have altered slightly and converted for the Thermomix. If you grew up in a house with Woman’s Weekly cookbooks lining the shelves you may remember this. If not, give it a try.  The texture is lovely, and it certainly is tangy. Perfect afternoon tea fare.

Just a few tips:
I have made this using a lamington tin and a square tin, and it works much better in a square tin.
The recipe uses a total of three lemons.
There is quite a lot of sugar in the recipe, I have reduced it slightly from the original but would be hesitant to reduce it further, as this would compromise the tangy factor. Just enjoy in moderation 😉
When baking the base be careful not to overcook it. As soon as the colour starts to change to light golden put the topping on.

Tangy Lemon Slice
 
Author:
Recipe type: Baking
Ingredients
Base
  • 125g butter
  • 40g icing sugar (or make your own by milling speed 9, for 9 seconds at the start of the recipe)
  • 150g plain flour
Topping
  • 3 eggs
  • 200g sugar
  • Rind of one lemon
  • 125g lemon juice (which is about three large lemons)
  • 40g cornflour
Method
  1. Preheat oven to 180 degrees. Grease and line (with baking paper) a 23cm square baking pan.
Base
  1. Add butter and icing sugar into Tmx bowl and combine speed 5, 15 seconds.
  2. Add flour and mix speed 6 for a further 20 seconds.
  3. Press the mixture into the prepared pan and bake for 15 minutes or until just starting to turn golden. Be careful not to over cook.
Topping
  1. While the base is baking make the topping. I am lazy and don't clean the bowl!
  2. Add lemon rind and sugar to bowl and mill speed 9, 20 seconds.
  3. Add eggs, lemon juice and cornflour and mix until ingredients are well combined. Speed 5-6, 10 seconds.
  4. Pour topping over the base and bake for a further 20 minutes or until topping is firm.
  5. Let cool completely in the pan, then remove using baking paper and slice into squares.
  6. Serve dusted with icing sugar.

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