Slice of Wednesday: Lemon slice (part three)
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.
INGREDIENTS:
Shortbread base:
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.
Lemon top:
395g tin condensed milk
1 egg
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.
YUM!
xxx
Serena Bates
May 9, 2012 at 11:10 pmYummm I’m getting a new stove on the weekend…..that’s my mothers day pressie! This will b one of the first things I bake!
mucklemam
May 9, 2012 at 11:41 pmJust checked the cupboard and have all the ingredients. This looks so yummy and I really love the fact that mostly it is made in the food processor. Making from scratch is so much easier with kitchen gadgets.
Michelle S
May 10, 2012 at 6:31 amYum!! And with a lemon tree that has a bumper crop on it at the moment I’ll definately be cooking this. Just need some rice flour. Thanks for sharing.
Tammi
May 10, 2012 at 10:27 amI have made a few of your slices now and they have each gone down well so will definitely try this over the weekend 🙂 Once you try making condensed milk you will never go back…I’ve been using my nana’s recipe for years.
Mandy
May 10, 2012 at 7:56 pmI’ve only just discovered your blog, and I’m really enjoying it – especially the Slice of Wednesdays! I’ve just baked this slice, and it smells amazing. Can I please ask a few questions? Are you supposed to wait for it to be completely cool before slicing up? I’ve made a bit of a mess of mine… And, I went to try to find a slice pan today from a department store. I couldn’t find a 20x30cm tray! There was a 17x27cm and a 23x29cm. Which one do you think would work best with your recipes? Or do you think it’s important to have a pan exactly 20×30? If so, I’ll hunt around some more. Thanks for the amazing recipes 🙂
innerpickle
May 11, 2012 at 9:28 amSlice pans are never consistent are they?!? Id go 17 x 27, in fact I think the one I used before I commandeered by Mums was 18 x 28. And yes, has to be cool before slicing! Freezes well too, for the record xxx
Kathy McLaren
May 11, 2012 at 9:52 amLove your slices and have been missing your slice of Wednesday recipes.
Completely understandable given how busy you’ve been but missed all the same.
Lemon to me is what chocolate is to everyone else…a jar of homemade lemon butter and a spoon is just heaven, although like chocolate it is possible to eat too much in one go =o/
Your delicious looking lemon slice will definitely be made this weekend but I just want to ask if this version has lemon zest in the shortbread base?
Have a lovely weekend and thankyou for time and thought you put into your blog
from Kathy =o)
innerpickle
May 11, 2012 at 9:56 amRe: TypePad: [inner pickle] Kathy McLaren submitted a comment on Slice of Wednesday: Lemon slice (part three)
OH MY GOODNESS YES!! Editing the recipe now THANK YOU Kathy!!!
Mandy
May 15, 2012 at 1:23 pmThank you so much! I had a go using the bigger tin – the results were pretty delicious, but a thicker top would have made it even better. Looking forward to trying your chocolate & blackberry jam recipe 🙂