lemon slice recipe.?

Question

does anyone have a good easy recipe for an awesome lemon slice. everytime i go to a party they have them there and i just never get around to asking for the recipe. please help.

Answer 1

Lemon Slice
Recipe #1945651 rating
When lemons are plentiful this is perfect. Be careful not to overcook. My cooking times are a little loose because I've never actually written down how long it takes to bake!!
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4-6 servings 40 min 10 min prep
Change to: servings US Metric
Base
250 g butter
1/2 cup caster sugar
2 cups plain flour
1 teaspoon baking powder
2 teaspoons lemon zest, finely chopped
Filling
4 eggs
1/2 cup sugar
1 lemon, rind of
2 tablespoons flour
1/2 cup lemon juice
1/2 cup cream

Not the one? See other Lemon Slice Recipes
< 60 mins Desserts
Sweet Desserts
For the base, cream the butter and sugar. Add flour, baking powder and zest and mix well. Press into base of lined slice tray (30cmx20cm).
Bake in 180C oven until base is slightly browned. (about 15-20 minutes).
Meanwhile beat the eggs, sugar, rind and flour together. Add the juice and cream, beating together well. Pour over base and bake in 160C oven until set. Maybe another 15-20 minutes.
Leave to cool then dust with icing sugar and cut into fingers or squares.
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"Lemon Slice" Recipe #194565

Posted: Nov 8, 2006

Answer 2

Iced lemon curd layer cake Makes 12 slices Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients For the cake: 1 lemon, zest only, grated 1 tbsp lemon juice 175g/6oz self-raising flour, sifted 1 level tsp baking powder 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 eggs For the lemon curd: 1 large juicy lemon, grated zest and juice only 75g/3oz caster sugar 2 eggs 50g/2oz unsalted butter For the icing: 1 large lemon, zest only 50g/2oz sifted icing sugar 2-3 tsp lemon juice You will also need to grease two 18cm/7in sandwich tins 4cm/1½in deep, lined with baking parchment, also greased. Method Preheat the oven to 170C/325F/Gas 3. Measure all the cake ingredients into a mixing bowl and beat - ideally with an electric hand whisk - until you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger. While the cakes are cooking, make the lemon curd, place the sugar and grated lemon zest in a bowl, whisk the lemon juice together with the eggs, then pour this over the sugar. Then add the butter cut into little pieces, and place the bowl over a pan of barely simmering water. Stir frequently till thickened - about 20 minutes. You don't have to stay with it - just come back from time to time to give it a stir. When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold - and not before - carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together. Make the icing: Begin by removing the zest from the lemon - it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

Answer 3

INGREDIENTS
1/2 cup butter
1/2 cup sweetened condensed milk
1 lemon, juiced and zested
1 1/2 cups tea biscuits, crushed
1 cup flaked coconut

DIRECTIONS
In a small saucepan over medium heat, melt together butter and sweetened condensed milk, stirring frequently until smooth. Stir in crushed biscuits, lemon juice and zest, and coconut; mix well. Press into a 9x9 inch dish. Refrigerate overnight before slicing or the squares will come out sticky.

Answer 4

LEMON BARS

For the Crust:
½ lb. unsalted butter, room temp.
½ cup granulated sugar
2 cups A/P flour
1/8 tsp. kosher salt

For the Filling:
6 extra-large eggs, room temp.
3 cups granulated sugar
2 Tbsp. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup A/P flour

Preheat oven to 350ºF. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine flour and salt, and with mixer on low, add to butter until just mixed. Dump th edough onto a well-floured board and gather into a ball. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ½" edge on all sides. Chill. Bake the crust for 15-20 minutes until very light brown. Let cool on a wire rack. Leave oven on. For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over baked crust and bake for 30-35 minutes or until filling is set. Let cool to room temperature. Cut into triangles and then dust tops with confectioner's (powdered) sugar.

(If doubling recipe, double filling, but triple crust.)

--Ina Garten, FoodTV