Lemon slices
They are also deceptively rich, so you might find that dividing the tray into nine gives you slices that are a little too big for you or your guests. You can cut them much smaller if you wish.
SERVES
9
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
For the base:
250g plain flour
100g icing sugar
Zest 1 lemon
A pinch fine sea salt
250g cold butter, cubed
For the topping:
4 eggs
Zest 2 lemons
A pinch fine sea salt
300g caster sugar
100ml lemon juice
1 level tsp baking powder, sieved
50g plain flour, sieved
Method
Line a 9-inch square tin with parchment and preheat your oven to 180ÂșC/gas mark 4.
Mix the flour, sugar, zest, and salt. Rub the butter into the mixture until it looks like rough breadcrumbs. Scoop the mixture into your tin and pat in down well, so that it is flat and even all over.
Bake for 20 minutes until it is lightly golden. Remove the tray from the oven and allow the base to cool to room temperature.
To make the topping: beat the eggs, zest, salt, and sugar until doubled in volume. It should not have any peaks but just be starting to become slightly foamy. Stir in the lemon juice, baking powder, and flour.
Scoop this mixture onto your cooled base and bake for about 20 minutes at 180ÂșC/gas mark 4. After this time if it still wobbles a lot in the centre leave it in for another few minutes.
Allow to cool in the tin and slice with a knife dipped in hot water.
