Passionfruit And Lemon Slice Recipes

Steps:

• Preheat oven to 180°C (350°F).
• Grease and line a square pan.
• Cream butter and icing sugar until creamy, add vanilla.
• Fold in flour and lemon rind.
• Press into tin and bake 15- 20 minutes until lightly golden.
• Filling: Sift flour and add coconut.
• Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind.
• Add dry ingredients and stir until combined.
• Pour over base and bake further 20 minutes, or until firm to touch.
• Cool in tin.
• Dust with icing sugar and cut into squares.

Steps:

• Line a 20cm square cake tin, and heat oven to 180°C.
• Beat butter and brown sugar until creamy.
• Mix in the flour.
• Divide the mixture into thirds. Keep one third for the topping and press the remaining two thirds into the base of the tin. Bake for 10 minutes.
• Meanwhile, beat the cream cheese and passionfruit pulp until smoothly combined.
• Add eggs, milk and lemon juice. Mix to combine.
• Spread this filling into the the prebaked crust, and then crumble the reserved dough over the top.
• Bake for 25-30 minutes, until the filling is set.
• Cut into squares when cool, and dust with icing sugar before serving.

Steps:

• Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
• Combine all ingredients for the slice base and press into the prepared pan.
• Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
• Using a bowl, combine the can of condensed milk and the passionfruit pulp.
• Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
• Remove from oven, allow to cool 15 minutes and then chill until set.
• Cut into squares to serve.

Steps:

• Line a 30cm x 20cm baking tin/pan with baking paper.
• Arrange half the biscuits/cookies over the whole base- cut them to fit if necessary.
• Using an electric mixer, beat cream cheese until smooth.
• Add sour cream and 1/2 cup of icing sugar.
• Beat until well combined.
• Stir in lemon rind.
• Combine 1/2 cup of lemon juice& gelatine in a heat proof bowl, place over a saucepan of simmering water, stir until gelatine is dissolved.
• Remove from heat, cool to room temperature.
• Stir gelatine mixture into cream cheese mix, spread over biscuit/cookie base.
• Top with remaining biscuits/cookies- try and make sure they line up, this will make it easier to cut.
• Refrigerate for 4 hours or until set.
• Sift remaining icing sugar into a bowl, add butter, passionfruit& water (if necessary).
• Stir until well combined.
• Spread over passionfruit icing mix over slice.
• When set, cut into squares and serve.