Norpro Lemon/ Lime Slicer, White

Product Information

Grote Company’s high quality doesn’t end with our equipment. We put the same commitment and craftsmanship into our AccuBand® blade system. Razor sharp, super strong band blades are available in several variations to give you consistently perfect slices for your specific equipment and application. Blades are disposable and easy to change out, cutting down time for resharpening and sanitation. We make all of our AccuBand® blades in our Columbus, OH facility so you have the peace of mind that comes with original Grote equipment and parts. We love that MoM Member Selma’s Lemon Slice Recipe using ingredients that we will all have in our kitchen. Even better if you have a big lemon tree that loves to give you lemons. Grind the slices for about a minute using the instructions on your grinder. The lemon slices will turn into a golden powder. You may need to give the powder a second grind to get a really fine powder. You’re a genius Georgina! The smell is insane alone - I’m half tempted to make a giant batch and use it in pot pourri

Caster sugar - I recommend using caster sugar rather than regular granulated white sugar as it dissolves easier when creamed with butter making it the perfect sugar for cakes, cupcakes, slices and desserts. A classic British cake from Paul Hollywood, this zingy lemon drizzle slice is a simple traybake, made extra special with feather icing Nutrition: per slice Nutrient 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. Meanwhile mix together the icing sugar, lemon rind and juice to make a fairly runny icing for top of the Lemon Slice. Thanks for the recipe! I used to make this with my Mum when I was a kid, and have been trying to make it, but someone keeps eating my Marie biscuits!! I think I need to find a better hiding place. ReplyI 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.

When you feel like baking a classic, comforting slice then my baked lemon slice is exactly what you need. So there you have it! The best ever Lemon Slice Recipe … print out this recipe or bookmark it on your phone. You are going to want to use it sometime soon! Prepare the lemon frosting by sifting the icing sugar into a bowl and then adding the softened butter and lemon juice. Grease and line a slice tray with baking paper and set aside.Crush the biscuits until they are fine crumbs, then add the melted butter and mix to combine.Press the biscuit mixture firmly into the base of the tin. Bake and allow it to cool. Step 2 – Make the FillingFor juicing a lemon, roll a room-temperature lemon on a table with your palm. Then, cut it in half lengthwise, or into thirds widthwise.

This article was co-authored by wikiHow staff writer, Christopher M. Osborne, PhD. Christopher Osborne has been a wikiHow Content Creator since 2015. He is also a historian who holds a PhD from The University of Notre Dame and has taught at universities in and around Pittsburgh, PA. His scholarly publications and presentations focus on his research interests in early American history, but Chris also enjoys the challenges and rewards of writing wikiHow articles on a wide range of subjects. A recipe like this Lemon Slice Recipe is the perfect way to bring a little citrus to the table. If you don’t have lemons or you don’t like lemons, you could switch these out for any citrus fruit. Limes would be perfect – especially if they are on sale! We always like to see if there are ‘ less than perfect’ limes when we’re shopping to keep the cost down. Oranges or grapefruit would work well – keep the quantities the same each time you make this Lemon Slice Recipe. Grease the tin and then line with baking paper, leaving the paper overhanging on each side to assist with removing the slice from the tin once it’s ready to slice up. I use my spice grinder all the time to make my own spice blends which are so much fresher than supermarket pre-blends. Do you need a dehydrator? It’s always in your larder or pantry if getting hold of lemons or even getting to the shops is not easy.Imagine simple lemon flavour which you can always have to hand in your spice drawer which can live alongside your cinnamon or paprika. What’s the flavour like? 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!) Slice the lemon widthwise into thirds instead of halves (option 2). Instead of cutting it in half at its fattest part in the middle, make 2 widthwise cuts to create 3 roughly equal sections of lemon. Use a fork to loosen the membranes, then squeeze out the juice. [3] X Research source