About once a term, the kids in my kitchen garden cooking classes come into the kitchen to find dessert on the menu along with the usual veggie-based dishes. Being winter there are plenty of lemons to play with, so when dessert week came around this term I decided to indulge them with Stephanie Alexander’s deliciously sweet and tangy Lemon Slice. It’s a fun recipe to make, in that it’s baked in two separate layers, but it comes out looking more like three; crumbly and biscuity at the bottom, cakey on the top, and lusciously gooey in the middle. Magic!
Lemon Slice – makes about 16 squares
- 75 g plain flour plus 3 tbsp
- 65 g cold butter, roughly chopped, plus extra for greasing
- 1 cup caster sugar plus 2 tbsp
- 2 large eggs
- 1/3 cup lemon juice
- icing sugar, for dusting
Preheat the oven to 160°C. Butter a 18 cm x 18 cm baking dish and line with baking paper.
Put the 75 g flour, the butter and 2 tbsp of the caster sugar into a food processor, if you have one, and whizz until it starts to form a ball. If you don’t have a food processor you can use your fingers to rub the butter through the dry ingredients, then gradually work into a smooth dough.
Press the dough into the tin with your fingers, then bake for 20 minutes or until golden.
When the base is nearly cooked, whisk the eggs and remaining sugar until well mixed but not thick. Stir in the lemon juice, then sift in the remaining 3 tbsp flour and whisk gently to combine.
Remove the base from the oven and reduce the temperature to 150°C. Pour the lemon mixture over the base then bake for another 35 minutes or until the top is golden and is springy to touch.
Allow to cool completely before cutting into squares and dusting with icing sugar.