Guey Lemon Slice

This slice is tangy and makes great use of excess lemons!  This is a large recipe suitable for a larger roasting pan or can be halved of course!  This recipe uses a food processor but can be adapted to using a hand beater or a good old wooden spoon to cream.

Mis en place

450g butter softened slightly
140g icing sugar
550g plain flour

800g castor sugar
8 medium eggs
4 T plain flour
2t baking powder
grated zest of 4 lemons
180ml lemon juice, strained
Icing sugar for dusting

Method

Put the butter in a food processor until whipped. Add icing sugar and beat for 1 minute.  Add flour and turn on again to combine.  Tip into a non stick large roasting pan that is sprayed well and lined with baking paper.  Press this mixture in (use floured hands if sticky).  Bake in an oven preheated to 170 C for 15 minutes.  Remove from oven.  While the base is cooling, make the topping.

Tip the sugar into the bowl of a food processor and pour in the eggs.  Process for 1 minute.  Transfer the mixture to a bowl, then sprinkle the flour and baking powder over, and add the lemon zest and juice.  Mix together with a large spoon.

Pour the mixture on top of the base (it will fill the tin).  then return it to the oven and bake for a further 30-35 minutes or until golden colour/firmish to the touch. Cool in the tin, then dust with icing sugar and cut into squares.