A little bit sweet, a little bit tart and a whole lot of goodness. With a layer of lovely lemon butter between an almond pastry base and topping.
Looking for more sweet slice recipes or lemon curd recipes?
Ingredients
Lemon butter
Method
1.Make lemon butter.Stir ingredients in a medium heavy-based saucepan over very low heat for 10 minutes or until thickened (do not allow to boil or mixture will curdle). Pour mixture into a medium heatproof bowl; cover surface with plastic wrap. Refrigerate several hours or until thick and cold.
2.Preheat oven to 200°C/400°F. Grease a 26cm x 32cm (10½-inch x 12¾-inch) swiss roll pan; line base and two long sides with baking paper, extending paper 5cm (2 inches) over sides.
3.Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy; transfer to a large bowl. Add ground almonds and sifted flour; mix well using clean hands.
4.Press two-thirds of the pastry evenly over base of pan. Wrap remaining pastry in plastic wrap; refrigerate.
5.Bake base for 12 minutes or until browned lightly. Cool 10 minutes.
6.Spread lemon butter over base. Crumble reserved pastry over lemon butter; top with flaked almonds.
7.Bake slice for 25 minutes or until browned. Cool in pan; refrigerate until cold. Remove from pan; cut into 16 pieces. If you like, dust with a little sifted icing (confectioners’) sugar before serving.
