Another lemon slice?! Perhaps we need to ask: can you have too many lemon slices in your life?For me it's a bit like the Brownie, I just have to KEEP MAKING versions of it, till I get the perfect one. I think I'm close, but I have one more in me (after this one.)
This one is pretty close to the first one I blogged, but with the distinct advantage of being on a lemon shortbread base. I was pretty happy with that. I also didn't add zest to the top, the base was zesty enough and the top was so prettily lemony I didn't want the bitterness of zest.
I've never made condensed milk, although Rhonda does and it looks straight forward. I'm always making a slice at 9am on a Wednesday and I need to be out the door with it at 10. I'm all about speed. One week I'll make condensed milk the night before in a fit of pre-planning and without a doubt my head will explode with the co-ordinated from-scratch perky puritan-ness of it all and that could be messy.
Meanwhile, we have another lemon slice. Not quite perfect, but sweet and ideally balanced on a saucer next to a pretty cup of tea.
165g butter (cold)
⅔ cup icing sugar
1 cup plain flour
⅔ cup rice flour
1 egg yolk
Zest of one lemon
Ideally in a food processor (it'll take less than a minute), put in all your ingredients and whizz till combined. Otherwise rub the butter into the sugar and flours then make a well in the centre and add the egg yolk. Knead till combined. And put a food processor on your Christmas list. Roll out and press into base of a standard size slice tin (approx 20cm x 30cm). Bake in moderate oven (180deg) for approx 15 mins or until golden. Allow to cool.
395g tin condensed milk
¼ cup lemon juice
2 tbsp self-raising flour
Mix all ingredients well in a bowl, then pour over base. Bake in moderate oven (180deg) for approx 15 mins or until set.