When life gives you lemons, make a Lemon Tart.
That might not be the version most people know, but it’s my favourite and I am sticking with it.
It’s the dessert I cannot look past if it’s on a menu and the one I love to make for special occasions.
But on an ordinary day, in the middle of an ordinary week, feeling a little unhinged by life and all it’s stuff, it’s not quite as simple to whip up a Lemon Tart.
Enter the Sticky Lemon Slice. It’s really a Lemon Tart in slice form. No fussing with pastry, no blind baking, just a few simple steps with a bowl, beaters and a spoon.
I dare you to make it and eat it with your eyes closed and see if you agree?
Sticky Lemon Slice
2016-09-15 02:47:02
A sticky lemon-curd like slice with a shortbread base.
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
- 125 grams unsalted butter, softened
- 1/4 cup icing sugar mixture
- 1 1/4 cups plain flour
- 3 eggs
- 1 cup castor sugar
- 2 teaspoons grated lemon rind
- 1/2 cup lemon juice (approx 2 lemons)
- icing sugar to dust (optional)
Instructions
- Preheat oven to 180 degrees celsius (160 degrees fan forced)
- Grease and line a rectangular slice tin
- Cream butter and icing sugar mixture with electric beaters until smooth
- Stir in 1 cup of the plain flour.
- Press mixture over the base of the tin with your hands and palm until even and smooth
- Bake in oven for 15 minutes or until lightly golden
- Place eggs, castor sugar, 1/4 cup remaining flour, rind and lemon juice in a bowl and whisk with a hand whisk to combine
- Pour mixture over hot base and bake in oven for 20 minutes or until firm
- Cool in tin
- Dust with icing sugar and slice into pieces
Notes
- This slice will last for 3 days in an airtight container in the fridge.
cook fast eat slow https://www.cookfasteatslow.com/
