This slice is so incredibly simple and its been a great one for my 11 and 12 year old daughters to perfect." 5 Ingredient Creamy Lemon Slice Don’t remove the seeds from the lemon slices before you put them in the oven otherwise it will shred the membrane of the lemon, making it liable to burn. The seeds will easily pop out once your lemons are dried. Make sure you remove them before you grind them. Most popular recipe - this is the perfect recipe to enjoy with friends over a coffee. A beautiful freshly baked, moist and tangy lemon slice is always popular. From my lemon & coconut slice, to lemon blueberry crumble, to classic lemon cheesecake, you just can't beat that perfect combination of sweet and tart.

Use in recipes whenever lemon zest is called for. (1 teaspoon lemon powder = 1 tablespoon lemon zest) Actually you don’t have to use whole lemon slices. If you are juicing a lot of lemons, to make lemonade for example, then you can just dry your discarded peels for the lemon powder. Lemon powder adds so much flavour to baked recipes and buttercreams without adding excess moisture. This perfectly zesty and delicious Lemon Slice Recipe had been hiding in the Cooking with Nana Ling collection for too many years. Wait for the base to cool slightly to room temperature before pouring over the filling – this will prevent the base from going soggy and the eggs in the filling from curdling

Notes

The cream layer really is the icing on the cake here. It’s subtle sweetness and velvety texture is perfect against the zesty biscuit and filling layers. Or blend it with pepper to make homemade lemon pepper. Then grind it over your favourite pasta sauce! Bake the lemon bars for at least 25 minutes before removing them from the oven. Also, be sure to bake the base until lightly golden first What can I use instead of ground rice? You can start making this layer as soon as you pop the biscuit base into the oven as it will also need to cool before you can spread it over the cooled first layer. Add sugar and lemon powder into a food processor to make homemade lemon sugar. Delicious sieved on top of a Victoria Sponge.

I found this recipe in a newspaper clipping dated 1960 ( The Australian Woman’s Mirror, from Nana Ling’s clipping collection) and again (almost identical) in The Red Cross Tried & True Cookery Book dated 1983. If you've been visiting my blog for a while then you'll know that my key principle is to make delicious food without any fuss. What about when you’re zesting lemons and half of the zest ends up trapped in the zester or on your finger when you try and scrape it off.

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One your slice has been baked and cooled completely, store it in an airtight container in the fridge for up to 5 days (if it lasts that long!) Our tummies are rumbling and we’re dreaming of this Lemon Slice Recipe! A couple of tips from the MoM CookClub Team when making this Lemon Slice Recipe …