I love any slice, cake or biscuit that has lemon in it and I’d go so far as to say that if you don’t, we will never be able to be friends. That might be a little harsh, but I have to have boundaries and most importantly…standards!
This slice is a favourite from Joy the Baker and I have translated it into Thermomix speak just for you. It has a shortbread base and lemon topping that crisps up a little and goes ever so slightly meringuey. (totally a word!)
If you don’t have a Thermomix, head over to Joy’s blog and grab the recipe from there.
Chewy Lemon Slice
|Misc||Freezable, Serve Cold|
- 130g Butter (Unsalted and at room temperature)
- 130g Caster Sugar
- 150g Plain Flour
- pinch Salt
- 2 Eggs ((Make them Free Rangers please!))
- 150g Caster Sugar
- Zest of one lemon
- Juice of one lemon (making 1/4 cup)
- 30g Plain Flour
Adapted for a Thermomix from the Lemon Bar recipe found on Joy the Baker.
|Preheat oven to 180 C. Line a rectangular slice tin (mine was 15 x 30cm) with baking paper and set aside.|
|Combine sugar and butter in TMX bowl with butterfly insert on Speed 4, 30 seconds.|
|Scrape sides of bowl down and add the flour and salt. Knead for 10 seconds on Interval. Scrape down sides again and repeat. The dough will begin to clump together. Don't worry if it's not completely combined.|
|Press base mixture into baking tray and bake for 15 min till golden brown on 180 C.|
|Take cooked base out of oven and allow to cool.|
|Place sugar and lemon rind into TMX bowl and blitz 5 seconds, speed 9. Scrape down sides of bowl and then repeat.|
|Add eggs to sugar/lemon mixture and using the butterfly, mix 1 minute, speed 4. Scrape down sides of your TMX bowl.|
|Add flour and juice and mix for a further 10 seconds on speed 4 until combined.|
|Pour mixture over cooked and cooled base. Return to oven and cook for 15 at 180 C until top starts to brown and there is no wobble in the middle.|
|Allow to cool and dust with icing sugar. Cut up into squares and consume!|
Do you have a favourite Lemon recipe?