There are a few perennial favourites, and Tangy Lemon Slice is one of them – a delicate, crisp shortbread base with a gooey lemon topping and a blanket of icing sugar on top. Yep, mouth watering! Typically it’s served with yoghurt, which perfectly counteracts the sweetness.
This wonderfully easy, fairly fool-proof recipe comes from New Zealand’s own Chelsea Sugar. It’s enormously popular and has been made successfully by thousands of New Zealanders. It’s whipped up in minutes, thanks to the trusty food processor and has to be tasted to be believed. I made it for a family gathering today and judging by how quickly it disappeared, it’ll be the first time of many. Enjoy.
- 125g (4.4 oz) butter
- 1 cup flour
- 1/2 cup icing sugar (confectioner's sugar)
- 1 cup caster (superfine) sugar
- 1/2 cup lemon juice
- 1 tablespoon grated lemon rind
- 2 tablespoon custard powder (if you don't have custard powder, use cornflour/cornstarch)
- 1/2 teaspoon baking powder
- 3 eggs
- Preheat oven to 180°C (356°F).
- In a food processor mix the butter, flour and icing sugar until it forms a soft dough around the blade.
- Press into the base of a greased, lined 20x30cm (7x11inch) sponge roll tin (it's helpful to have the baking paper hanging over the sides so that you can lift out the baked mixture easily).
- Bake for 15-20 minutes until lightly golden.
- Mix caster sugar, lemon juice and rind, custard powder, baking powder and eggs in the food processor until well combined.
- Carefully pour over the warm pastry base and bake a further 25 minutes until set (the surface will feel dry to the touch and slightly springy).
- Cool, then cut into slices (because the filling is sticky, it's a little difficult to slice - I suggest you dip the knife in hot water, wipe it and slice.. repeat as needed). Sprinkle with icing sugar and serve as is, or with yoghurt on the side.
Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting