This lemon slice is sweet and zingy, a perfect palate pleaser, with a crumbly crust and plenty of zest.
Makes around 9 squares
Prep Time : 25 minutes
Cook Time: 50 minutes
Ingredients
For the crust: 1 cup plain flour
1/4 cup granulated sugar
1/4 cup icing sugar
1 tsp finely grated fresh lemon zest
1/4 tsp salt
110g unsalted butter, cubed
For the slice: 4 large eggs
1 large egg yolk
1 cup granulated sugar
2 tbsp icing sugar
2 tbsp lemon and lime zest *(altogether around 2 lemons and 1 lime)
1/4 tsp salt
1/2 cup lemon juice
1/4 cup plain flour
Method
Grease a square or rectangular baking tin. Line it with baking paper, leaving an overhang at the sides.
Start with the crust. Put the flour, sugar, icing sugar, zest and salt in a large bowl and stir to mix. Add the butter and either rub it in with your fingers or use a mixer to turn the mixture into sandy crumbs.
Press the mixture into the base of the baking tin to form a compacted layer. Put it into the fridge for around 15 minutes while you heat the oven to 170°C.
Bake the crust for 25 minutes until it starts to turn a golden-brown colour.
While the crust is baking, make the filling, crack the eggs into a bowl and add the extra egg yolk, sugar, icing sugar, zest and salt in a large bowl and whisk to combine. Whisk in the lemon juice then add the flour bit by bit until combined.
Pour the filling onto the warm crust.
Return the baking tin to the oven and bake for 25-30 minutes until the edges start to brown slight and the top of the slice look dry. Give the tray a shake to see if the middle still wobbles - if it does, give it a few more minutes in the oven to set.
Cool completely on a wire rack before removing the slice from the tin using the baking paper overhang.
Use a strainer to dust the slice with icing sugar, cut it into squares and serve.
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