The secret to a really good lemon slice is that “zing” you get on your tongue after you eat it – balanced with just the right amount of sweetness so that you get a very slight shudder, but not a full on cringe. This is one of my favourite recipes – a short base, a creamy zing on the palate followed by the need for more.
Ingredients
Base:
- 1.5 C plain flour
- 1/2 cup icing sugar
- zest of 2-3 lemons (depending on how zingy you want it)
- 180g cold butter, chopped
- 2t iced water
Place all ingredients into a food processor (or mix by hand) and mix until a smooth ball forms. The ball should be able to hold form when pressed and not crack – if it does still crack when pressed, add a little more water.
Press into lined baking tray and bake 180deg for about 20 minutes – until it becomes golden.
Filling:
- 6 eggs
- 2C castor sugar
- 1C lemon juice
- 1/2c plain flour
Beat all ingredients together well, pour over cooked base and bake a further 35-40 minutes until firm.
Cool in tray for 10 minutes, then gently remove from tray and rest on a wire rack to completely cool (this stops the base from sweating and softening).
Once cool, cut into cubes.
Hide in the back of the refrigerator so that nobody else can find it in an air tight container.
Not suitable to freeze (it won’t last that long anyway!).
Limoncello….
A couple of months ago, we moved house. When I was unpacking, I found a small bottle of Limoncello which I had made about 15 years ago for Christmas gifts. It was in its perfect pretty little bottle, tag still attached (I’d obviously either run out of friends to give it to, or made too much). Anyway, my hubby and I looked at each other and decided to give it a try – it was only alcohol right? could either be really seriously bad, or really seriously good…..
It was really seriously good. Smooth. Sweet. Lemony. Delicious.
And there was only a tiny glass for each of us.
At work the other day, one of my friends said “my lemon tree is full – do you want lemons?”
Yes, yes, yes…. at least 15 please pretty please….
Here’s the recipe – I’ve just made another batch today, its quietly doing its thing in the cupboard – should be ready for Christmas.
What you’ll need to start with:
- 2 x 750ml bottle of vodka (get the highest proof you can get, at the best price)
- 15 lemons
- large jar with screw on lid
Wash those lemons and give them a bit of a scrub – if they came from the supermarket, you want to get the wax and pesticides off them – if they are off a local tree or from a local market, give them a good scrub.
Zest them – you don’t want the pith (white part).
Put the zest in the bottom of the jar, pour in the vodka over the top. You will not need to shake or stir. Put on the lid and store in a cool, dark spot for at least 40 days – the longer the better as the lemon will infuse with the vodka. Just put it away and forget about it – do not throw out the empty vodka bottles, you will need them later (or drink more vodka in the meantime – just keep in mind you will need bottles later down the track).
Fast forward 2 months…
There is no way to fast track this one – you just need to be patient. Next step is to make a syrup:
- 4 cups sugar
- 5 cups water
Place sugar and water into a saucepan – gently boil for 5-7 minutes. Allow to cool and add to your lemon and vodka mixture (you may need a second jar at this stage). Put it all back into that cool dark place and forget about it for the next 2 months.
This is the hardest thing to do – wait… the temptation is so strong, but you really need to wait – don’t rush it or you will be disappointed with the result – remember, our missing bottle was drunk after 15 years and it was delicious!
Fast forward another 2 months…drinking time!
You’ve been patient and waited… now is the taste testing time. Sample your limoncello – is it ready?