Baking Amy

A year of baking disasters and triumphs

Lemon Slice

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Mmmm, I do love a tangy lemon slice, this one come from Inner Pickle. It’s pretty yummy but would have been even better if I hadn’t of over worked the shortbread, thus making it tough AND over baked the curd. Double oops! Actually triple oops because I only lined the base of the tin and it wasn’t until I put the slice in the oven that I realised that I should have lined the sides as well so I could actually lift it out of the tin when finished, oops!

I think my problem is that I get distracted easily and I forget what time I put things in the oven. Maybe I should start using a timer? Despite my short comings, it does taste rather delicious and was very quick to put together, which was good because I’d just run the 8 km Angling for a Cure run for Cystic Fibrosis and didn’t have the energy to spend much time baking.

Method

Base:

  • 125 g butter, softened
  • ¼ cup caster sugar
  • 1 tsp vanilla extract
  • 1 ⅓ cups plain flour, sifted

Top:

  • 4 eggs
  • 1 cup caster sugar
  • 2 tbsp plain flour
  • ½ cup milk
  • finely grated rind and juice of 2 lemons
  • Pure icing sugar, for dusting (optional)

 

  1. Preheat oven to 180°C and grease and line a ~20 x 30 cm slice tin
  2. Beat butter sugar and vanilla extract until creamy
  3. Add flour and stir in until it looks like crumbs
  4. Press into slice tin and bake for 10 mins until just starting to turn golden brown around the edges – allow to cool
  5. Mixing the topping ingredients together and poor over the cooled base, bake for 20 mins or until just set
  6. Leave to cool in the tin, slice and dust with icing sugar if you wish

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