Mamma Marmalade gifted me some of her finger limes, grown in the serene Northern New South Wales Tweed region (visit the hidden Uki township when you are driving around) So, for a double citrus rainbow, I festooned a piece with some finger lime spheres, tiny bursts of extra citrus flavour. Delicious. Also fabulous topped with chopped pistachios or blueberries. Keep these refrigerated and choose a piece with the baked edge. Sublime.
Enjoy! Colleen
Lemon Slice by Feed Your Inner Cook |
Lemon Slice by Feed Your Inner Cook |
Cooking 15 - 20 min for base then additional 40 minutes
Cooling Takes a few hours to cool.
Makes a generous trayful. 24 - 30 small serves approx. Very rich!
Ingredients
Base
1 1/2 cups Plain Flour
1/2 cup Icing Sugar
fine zest of 1/2 a lemon
180 gram cold butter, diced
1/2 teaspoon good Vanilla Extract
2 teaspoons Iced Water
Lemon Topping
6 eggs
3 cups castor sugar - sifted, no lumps
1/2 cup plain flour - sifted
Finely grated zest of 3 - 4 lemons
1 cup lemon juice - strained. Might need 4 lemons.
TIPS AND HINTS: NO green colour patches on lemons or juice won't set properly. AND Roll the lemons firmly on bench top, using your palm, to help warm the lemon which helps release more juice.
to serve
icing sugar, optional thick cream on the side and
selection from - chopped pistachios, blueberries, raspberries, finger lime spheres
Method
Preheat oven 180 ℃. Butter or line with baking paper - a 32 x 24 x 5cm baking tin. Needs this depth so topping doesn't spill over.
Base (ps whilst base cooking, you need to make the lemon topping)
In a food processor - whizz the flour, icing sugar and lemon zest (saves sifting)
Add butter cubes using the pulse button until mixture resembles breadcrumbs.
Whilst processor is still on, add vanilla and iced water. Mixture will form a ball around blade.
Blop dough over the base of baking tray. Press dough evenly to fit tray and smooth top.
Bake approx 18 minutes until pale golden and edges start to colour.
Remove from oven and place on cake rack. Allow to cool for 5 minutes.
Lemon Topping
Use a large bowl, or electric mixer - whisk together the eggs and sugar until well combined and sugar dissolved well. Test a drop between your fingers that no graininess remains.
Whisk in the lemon juice and zest.
Dust the sifted flour over the top then whisk again to ensure mixture is smooth. Set aside.
But you will need to re-whisk just before pouring into tray.
As base cools for 5 minutes, reduce oven to 150 ℃.
Re-whisk the lemon topping and gently pour over the base.
Bake for approx 35 - 40 minutes until topping is set.
Leave to cool in the tin on a wire cake rack.
It takes quite a while to cool, but once cool remove from tray and cut into slices.
Serve and decorate as desired.
Store in fridge in airtight container. I find topping softens if not refrigerated. So keep cool prior to serving.
Completely lemony delicious.
Thank you Belinda Jeffery .. again!
Enjoy! Colleen