There are a lot of recipes for lemon slices out there, but this one is hands down one of the best. The lemon curd is the perfect balance of citrus and sweet, while the biscuit base balances all the flavours. Cut it into squares and dust with icing sugar and a little grated lemon peel for the prettiest finish ever!
- 180g unsalted butter, at room temperature
- 80g (1/2 cup) pure icing sugar, plus extra, to dust
- 1 teaspoon vanilla extract
- 1 egg
- 225g (1 1/2 cups) plain flour, sifted
- Candied lemon peel, to serve (optional)
- 315g (1 1/2 cups) caster sugar
- 4 eggs
- 2 egg yolks
- 1 tablespoon lemon rind, grated
- 160ml (2/3 cup) lemon juice
- 40g (1/4 cup) plain flour
1. Grease a 20cm square cake pan and line with baking paper. Use electric beaters to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg. Fold through the flour. Press into the base of the tin. Place in the fridge for 1 hour, to rest.
2. Preheat oven to 180C/160C fan forced. Bake the base for 25 minutes or until golden. Set aside to cool.
3. For the topping, use electric beaters to beat the sugar, eggs, yolks, lemon rind and lemon juice in a bowl. Fold through the flour.
4. Pour over the base. Bake for 30 minutes or until firm. Cool in pan. Place in the fridge to firm. Sprinkle with icing sugar. Cut into squares and top with peel, if using.
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