This recipe is a must do for Easter or anytime you like!! It's best consumed on the first and second days and will earn you extra cookery brownie points...
Deluxe lemon slice from High Tea at the Victoria Room
Makes 24 - 30 depending on size of squares,
Pastry
320g plain flour sifted
50g icing sugar
30g cornflour
Half tsp salt
250g unsalted butter at room temp (I used salted)
Filling
4 free range eggs lightly beaten
265g castor sugar
3 tbsp plain flour sifted
zest of 2 lemons
165 ml of lemon juice
85ml milk
Quarter tsp of salt
Icing sugar to dust
Preheat oven to 170 degrees C, or 340 degrees F, grease and line 12 x 8 in rectangular baking dish.
Use food processor to pulse all dry ingredients, add the butter and pulse till mixture resembles coarse meal.
Scatter the meal over the base of the tin and press firmly with slightly raised edges to hold in the filling. (The food processor part didn't work for me, would do it by hand next time - but it still all worked).
Refrigerate for 20 mins, then bake for 20 mins. Remove from oven and cool slightly.
Reduce oven to 150 degrees C or 300 degrees F.
For filling, whisk eggs, sugar and flour. Stir in juice, zest, milk and salt and mix up. Pour filling over warm crust and bake for another 15 - 20 mins. Cool completely, lift out and serve dusted with icing sugar.
Tip - use a hot knife to slice.
I will take a picture the next time I make it - totally scrumptious!!
No comments:
Post a Comment