Sunday, 27 April 2014

Lemon Slice

Taking a break from blogging for a week means that i had more time to think about recipes and how to share them with you.




My take on it was to cut the slice in half and add the left over lemon curd from the coconut layered cake (from my previous post).

It was perfect to take away on our trip to the coast and even more lovely having it with a cup of tea outside the gardens where we stayed.




Items you need:

For the slice

- 1 cup of self raising flour
- 225 g of butter (at room temperature)
- 4 eggs
- 1 tsp of baking powder
- 3 tbsp of milk
- 2 lemons zest grated

Lemon Curd

Store bought. I highly recommend getting gourmet lemon curd

Icing

- 1 cup of icing sugar
- 1 lemon (juice squeezed)
- 1/4 cup of dessicated coconut

What's Next?

1. Preheat the oven to 160 degrees C (320 Fahrenheit) and line a rectangular baking tin with baking paper

2. Place the self raising flour and baking powder in the bowl and make a well in the centre

3. Add the eggs, butter milk and the lemon zest

4. Using a hand held mixer, beat all the ingredients together

5. Pour the mixture in to the baking tin and place in the oven to bake for 35 minutes until golden brown

6. Once baked set aside on a cooling rack.

7. Halve the lemon slice and spread lemon curd on one side. Then sandwich the two parts together and set aside

Icing

1. Combine the icing sugar and the lemon juice together and whisk

2. Spread the icing sugar on to the prepared slice and sprinkle coconut on top

3. I would recommend refrigerating for a good 20 minutes to set the icing before slicing in to squares.



 


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