So lemon trees are laden with lemons at the moment. I love hot lemon drinks with a bit of honey and I also love a bit of lemon gooey slice with a large helping of whipped cream.
Here is the recipe if you love that citrus tang, meringue-like crust and an overload of sweet...
Crust Ingredients
1 1/2 cups of flour
3/4 cup caster sugar
150g butter, softened and cubed
Filling Ingredients
4 large free range eggs
1 3/4 cups caster sugar
zest from 3 lemons
2/3 cup of lemon juice
1/3 cup plain flour
Icing sugar
Preheat over to 180 degrees C. Line a 20cm x 35cm rectangle tin with non-stick baking paper.
Sieve flour into bowl and add sugar and butter. I mix it for ages in my mixer until it resembles a crumble or breadcrumb look. Press crumbs evenly over base of prepared tin and bake for 15 minutes until golden. Remove and reduce the over down to 140 degrees C.
While the base is in the oven whisk the eggs and sugar together until very thick and pale in colour (the longer the better). Fold in lemon juice, zest and then flour. Pour over crust and bake for about 40 minutes or until set (when you take it out give it a slight shake to see if it is still running, if so, bake a little longer). Cool completely before removing and cutting into squares. Dust with icing sugar. I keep mine in the fridge....yummy!
