Lemon Slice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the base:1 Cup organic all purpose white flour.5 Cup organic wholemeal flour150 gms butter.5 Cup organic cane sugarFor the custard topping:4 medium organic free range eggs1 cup organic cane sugarthe peel of 3 medium lemons.33 cup organic all purpose white flour.66 cup fresh lemon juice
In your food processor, pulse the base ingredients until crumbly. Dont overdo it or they will start to pack together. Spread this into a greased and lined slice tin. I use a square 22cm tin. Bake the base at 180C for 15-20 minutes until lightly golden. While this bakes, make the topping.
Peel the lemons and put the peel with the sugar into your food processor and whizz until finely chopped. Put this mix together with the 4 eggs into a cake mixer and whisk for about 4 mintes until light and thick. Add the .3 C flour and then the lemon juice.
When the base has cooked, pour the topping over and return to the oven at 150C for 40 minutes or until golden and set.
Cool on a cooling rack and then cut into 8 generous pieces. These are actually cafe size serves and could easily be halved as this is very rich.
Number of Servings: 8
Recipe submitted by SparkPeople user HOOGENBOOM69.
Peel the lemons and put the peel with the sugar into your food processor and whizz until finely chopped. Put this mix together with the 4 eggs into a cake mixer and whisk for about 4 mintes until light and thick. Add the .3 C flour and then the lemon juice.
When the base has cooked, pour the topping over and return to the oven at 150C for 40 minutes or until golden and set.
Cool on a cooling rack and then cut into 8 generous pieces. These are actually cafe size serves and could easily be halved as this is very rich.
Number of Servings: 8
Recipe submitted by SparkPeople user HOOGENBOOM69.
Nutritional Info Amount Per Serving
- Calories: 379.2
- Total Fat: 17.6 g
- Cholesterol: 134.0 mg
- Sodium: 136.7 mg
- Total Carbs: 52.9 g
- Dietary Fiber: 2.1 g
- Protein: 6.1 g
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