Here's my entry for Barbara from Winosandfoodies A taste of yellow . I've been wanting an excuse to make Belinda Jeffery's Luscious lemon slice from her mix & bake cookbook for ages. As I'm off to a fashion parade tonight and have to take something for supper, here is my chance to do both. Barbara's event is in support of Livestrong Day - the Lance Armstrong Foundation's one-day initiative to raise awareness and funds for the cancer fight, which this year is on Tuesday, May 13. As I'm entering at the last minute my wrist band isn't in the photos but hopefully it'll arrive soon and I'll be wearing it on the day.
Belinda Jeffrey's Luscious Lemon Slice
1 1/2 cups (225g) plain flour
1/2 cup (80g)icing sugar
finely grated zest of a lemon
180g cold unsalted butter, cubed
2 tspns iced water
3 cups (660g) caster sugar
finely grated zest of 3 lemons
1 cup (250ml) lemon juice * (about 5-6 lemons)
1/2 cup (75g) plain flour
icing sugar to serve
opt. chopped pistachios/blueberries/raspberries to serve
Preheat oven to 180C. Lightly butter a 32x24x5 baking dish. Place flour, icing sugar and lemon zest in a food processor and whiz them together. Ad the butter and process until mixture resembles coarse breadcrumbs. Add iced water and process until mixture forms a ball around the blade. Press into prepared tin and roll a jar across the top to smooth it out. Bake for about 18 mins or until starting to colour. Place on a wire rack for 5 mins. to cool and reduce oven to 150C.
Meanwhile, make the topping. In a large bowl, beat the eggs and sugar with a balloon whisk until well combined, whisk in lemon juice and zest. Sift flour over the top and whisk until mixture is smooth. Pour over the slightly cooled base and bake for a further 35-40 mins or until topping is set. Cool in tin on wire rack. When completely cold, slice with a sharp knife. Before serving, dust with icing sugar. Sprinkle on a few chopped pistachios, or, if serving as a dessert, pile a few berries on top and serve with a dollop of cream on the side.
*If you microwave lemons on medium heat for a couple of minutes until hot (but not too hot to hold) they will yield double the amount of juice.
The slice is tangy and delcious but quite delicate...not really ideal as finger food but would be perfect as a dessert.