Creamy lemon crumble slice

There’s nothing Australians appreciate more than a good slice for morning or afternoon tea. This creamy lemon crumble slice is no exception, and is ready to top your list of favourites. So good to have on hand in the fridge in case of unexpected visitors or an attack of the sweet tooth cravings. 

Ingredients

• 1 1/4 cups plain flour
• 1 1/4 cups rolled oats
• 1/2 teaspoon salt
• 1/2 teaspoon bicarb soda
• 1/2 cup raw sugar
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup unsalted butter, melted
• 1 (395g) tin sweetened condensed milk
• 1 tablespoon finely grated lemon zest
• 1/3 cup fresh lemon juice
• 2 large egg yolks
• 1/2 teaspoon lemon extract

Method

1. Preheat oven to 170C and grease a slice tin with nonstick cooking spray.

2. Mix together flour, rolled oats, salt, and bicarb soda in a large mixing bowl. Add raw sugar and brown sugar and stir until combined.

3. Mix together vanilla and melted butter and pour over flour and oat mixture, stirring until well combined. Press half of the crumb mixture into the bottom of the slice tin in an even layer and bake for 15 minutes and then set aside.

4. Combine sweetened condensed milk, lemon zest, lemon juice, egg yolks, and lemon extract in a bowl or jug.

5. Pour lemon cream mixture over baked crust in the tin and spread evenly. Sprinkle the remaining crumb mixture over the top and bake for 25 minutes or until lightly golden.

6. Allow to cool, then refrigerate for at least an hour before cutting into squares. Store in an airtight container in the fridge.