Lemon Slice Recipes

Steps:

• Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
• Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
• Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
• Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
• Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.

Steps:

• First layer - Crumble first 3 ingredients together until mealy and press into ungreased 9x9 pan. Bake 10 min at 350°F.
• Second layer - In double boiler combine second amount of sugar, flour, water, egg yolks, lemon juice and grated rind. Cook and stir over boiling water until thickened.
• Beat egg whites until stiff and fold into hot thickened mixture. Spread over cookie base.
• Sprinkle with crumbs. Bake in 350F oven for 3 minutes or until set. Cut into 36 squares.

Steps:

• Press base into 9x13" pan.
• Bake 375 for 10-15 minute.
• Combine sugar, cornstarch,milk, and salt in saucepan.
• Cook over medium heat stirring constantly until mixture comes to full boil (10-12 min).
• Reduce heat to low and cook 2 more minutes.
• In a small bowl gradually stir 1 cup of hot mixture into egg yolks.
• Return this mixture to saucepan and cook over medium heat stirring constantly for 2 minute.
• Remove from heat and add butter, juice, and peel.
• Stir until butter is melted.
• Stir in sour cream.
• Pour over base or into pie shell and refrigerate for 2 hrs or until firm.
• Top with whipped cream just before serving.
• Cover with whipped cream sweetned with a little sugar and vanilla.

Steps:

• For the base, cream the butter and sugar. Add flour, baking powder and zest and mix well. Press into base of lined slice tray (30cmx20cm).
• Bake in 180C oven until base is slightly browned. (about 15-20 minutes).
• Meanwhile beat the eggs, sugar, rind and flour together. Add the juice and cream, beating together well. Pour over base and bake in 160C oven until set. Maybe another 15-20 minutes.
• Leave to cool then dust with icing sugar and cut into fingers or squares.