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.
- 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
- 3 eggs
- 200g sugar
- Rind of one lemon
- 125g lemon juice (which is about three large lemons)
- 40g cornflour
- Preheat oven to 180 degrees. Grease and line (with baking paper) a 23cm square baking pan.
- Add butter and icing sugar into Tmx bowl and combine speed 5, 15 seconds.
- Add flour and mix speed 6 for a further 20 seconds.
- 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.
- While the base is baking make the topping. I am lazy and don't clean the bowl!
- Add lemon rind and sugar to bowl and mill speed 9, 20 seconds.
- Add eggs, lemon juice and cornflour and mix until ingredients are well combined. Speed 5-6, 10 seconds.
- Pour topping over the base and bake for a further 20 minutes or until topping is firm.
- Let cool completely in the pan, then remove using baking paper and slice into squares.
- Serve dusted with icing sugar.