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?
Lemon butter almond slice
Add a litle zest to your afternoon tea!
- 1 hr 15 mins cooking
- Makes 16
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Ingredients
- 250 grams butter, softened, chopped
- 2 teaspoons vanilla extract
- 1¼ cups (275g) caster sugar
- ⅔ cup (80g) ground almonds
- 2 cups (300g) plain flour
- ½ cup (40g) flaked almonds
Lemon butter
- 1 teaspoon finely grated lemon rind
- ⅔ cup (160ml) strained lemon juice
- 1⅓ cups (300g) caster sugar
- 250 grams unsalted butter, chopped
- 4 eggs, beaten lightly, strained
Method
- 1Make 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.
- 2Preheat 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.
- 3Beat 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.
- 4Press two-thirds of the pastry evenly over base of pan. Wrap remaining pastry in plastic wrap; refrigerate.
- 5Bake base for 12 minutes or until browned lightly. Cool 10 minutes.
- 6Spread lemon butter over base. Crumble reserved pastry over lemon butter; top with flaked almonds.
- 7Bake 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.
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