Lemon Slice

Ingredients

Shortbread Base

• 275g butter, unsalted & softened
• 1/2 cup (115g) castor sugar
• 2 cups (300g) plain flour (‘00’ fine, medium protein)
• 1/2 cup (90g) rice flour
• 1 tbs lemon zest

Lemon Curd Topping

• 6 large eggs
• 400 g caster sugar
• 120 g plain flour
• 2 tbsp lemon zest (do this before juicing)
• 250 ml lemon juice (4 – 6 lemons)
• 2 tsp baking powder

Directions

1. Preheat oven to 180°C (160°C fan), Line a 30 x 20 cm lamington tin with baking paper
2. Place Shortbread Base ingredients in a food processor fitted with the standard “S” blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges.
3. Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven.
4. Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
5. Pour Lemon Curd onto base, then bake for 25 minutes until the topping is set but still soft.
6. Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 24 squares. Dust with icing sugar (confectionary sugar) and serve!