This slice is deliciously tangy and the filling just oozes out from between the base and the light crust and just melts in your mouth. If you are lucky enough to have your own lemon tree, and you have a sudden abundance of lemons on hand, this recipe is for you!
- 2 cups flour
- ½ cup icing sugar
- 150 grams butter, cubed
- 1 tbsp lemon zest
- 4 eggs
- ¼ cup flour
- 1 tsp baking powder
- 1½ cups sugar
- ¼ cup lemon juice
- 1 lemon, zest only
Preheat oven to 150 degrees. Line a 30cm slice tin with baking paper.
To make the base, place all the ingredients in a food processor and blend until they resemble breadcrumbs. Tip into the tin, then gently press down to even out.
Bake for 15-20 minutes until golden in colour. While the base is cooking, make the topping by whisking all the ingredients together in a large bowl. Pour this mixture onto the hot base and bake for 25 minutes until firm to the touch.
Remove from the oven and run a knife around the edges while still warm.