This is a trusty Alison Holst recipe, out of a book that is much used in my kitchen
- all of those basic favourites like Louise cake, churchill squares, chocolate caramel slice, tan square and chocolate fudge slice are within its pages and it is therefore very well used.
Sticky Lemon Slice
You will need a food processor for this recipe.
2 cups plain flour
1/2 cup icing sugar
150g cold butter, cut into cubes
1 1/2 cups sugar
thinly peeled rind of half a lemon
3 large eggs
1/4 cup of lemon juice
1/4 cup self-raising flour
Turn oven to 160C. Line a 23cm square tin with baking paper, ensuring the sides are covered and corners are sealed (fold the paper rather then cutting) so the liquid topping will not run off.
Measure the flour, icing sugar and butter into the food processor and blend until the butter is finely blended through the dry ingredients. It will look quite dry and powdery, but don't fret. Tip the mixture into the tin and press down using the back of a fish slice or something similar. Put in the oven and bake for 15-20 mins, or until firm and straw-coloured.
While the base is cooking...Without cleaning the blender add the sugar and lemon rind, blend until the rind is finely chopped through the sugar. Add the eggs, lemon juice and flour. Process until smooth.
Pour onto the partly cooked base and put back into the oven for about 30mins. The top should be lightly browned and there should not be any wobble when the tray is jiggled.
Once cooled slice into squares with a heavy, lightly oiled knife. If you are serving to guests you could sprinkle with some icing sugar just before you put it on the plate.