Last week I was talking to our daughter Emma wondering what I’d do for this week’s recipe and thinking it was about time it was something sweet. She reminded me about this gooey lemon slice which we used to make in our café about 10 years ago. Surprisingly I found it in our recipe archives. I don’t remember where it originally came from but it’s easy and tastes like it includes lemon curd with a thin, slightly crunchy meringue-like topping.
- Ingredients – Crust
- 1½ cups flour
- ¾ cup castor sugar
- 150g butter
- 4 large eggs
- 1¾ cup castor sugar
- ⅔ cup lemon juice (about 4-5 lemons)
- Finely grated zest of 3 lemons
- ⅓ cup plain flour, sifted
- Icing sugar to dust
Preheat the oven to 180°C. Line a 20 x 35cms tin with baking paper.
Put the flour and sugar for the crust into a food processor and pulse to sift. Add butter and process to fine crumbs.
Press the crumbs over the base of the tin. Bake for 15 minutes until golden.
Remove it from the oven and reduce the temperature to 140°C.
Whisk the eggs and sugar together till very thick and pale. Fold in the lemon juice, zest and then flour (make sure the flour is properly folded in)
Pour the filling over the crust and bake for 40 minutes or till set.
Cool completely before cutting into squares. Dust with icing sugar.