Fresh Lemon Slices Recipe
Ingredients
| Butter/Margarine | 250 Gram, softened | |
| Icing Sugar | 75 Gram | |
| Vanilla essence | 1 Teaspoon | |
| Plain flour | 250 Gram | |
| Eggs | 4 standard | |
| Granulated Sugar | 175 Gram | |
| Grated rind of 1 lemon | ||
| Lemon juice | 6 Tablespoon | |
Directions
Generously grease a 30 x 23 cm (12 x 9 inch) shallow baking tin.
Put the butter, 50 g (2 oz) of the icing sugar and the vanilla essence into a bowl and cream until light and fluffy.
Sift the flour and fold, a little at a time, into the creamed mixture until completely incorporated.
Turn the mixture into the prepared tin and spread it to make the surface even.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes.
Meanwhile put the eggs, granulated sugar, lemon rind and lemon juice into a bowl.
Stir to blend the ingredients but do not beat.
Pour the mixture over the baked pastry layer.
Return the tin to the oven and bake for 18-22 minutes until the topping is set and lightly browned.
Remove the tin from the oven and sift the remaining icing sugar over the warm cake to cover it generously.
Cut the cake into slices.
Remove from the tin when cool.
Put the butter, 50 g (2 oz) of the icing sugar and the vanilla essence into a bowl and cream until light and fluffy.
Sift the flour and fold, a little at a time, into the creamed mixture until completely incorporated.
Turn the mixture into the prepared tin and spread it to make the surface even.
Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes.
Meanwhile put the eggs, granulated sugar, lemon rind and lemon juice into a bowl.
Stir to blend the ingredients but do not beat.
Pour the mixture over the baked pastry layer.
Return the tin to the oven and bake for 18-22 minutes until the topping is set and lightly browned.
Remove the tin from the oven and sift the remaining icing sugar over the warm cake to cover it generously.
Cut the cake into slices.
Remove from the tin when cool.
Chef
