Ingredients
Pastry
Lemon icing
Method
1.To make pastry, beat butter, sugar and egg yolks in small bowl with electric mixer until combined. Stir in sifted flour and ground almonds, in 2 batches. Knead pastry gently on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.
2.To make almond filling, beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in ground almonds and sifted flour.
3.Meanwhile, preheat oven to 200°C/400°F.
4.Grease 20cm x 30cm (8 inch x 12 inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides. Roll out pastry between sheets of baking paper until large enough to line pan; press into base and sides, trim edge. Spread jam then almond filling evenly over base. Bake about 30 minutes. Cool in pan.
5.To make lemon icing, sift icing sugar into small bowl; stir in enough of the juice until icing is spreadable.
6.Spread lemon icing over slice; stand at room temperature until icing is set.
Slice can be stored in an airtight container for up to a week.
Note
