I love this dessert. I love the base, I love the filling. It is simply bursting with flavour.
I have a passion for lemon based desserts, they to me are just beautiful. After a few attempts at trying different bases with different fillings I have found the one I love the most.
Please try this, you will not be disappointed. The addition of the raspberries makes this a perfect dessert for me, but you can serve it without raspberries.
Now in the original recipe supposedly when you put the filling on top of the base to bake, it will sink to the bottom once cooked. Now that did not happen when I did it, so if it happens to you, don't stress, the recipe says it is supposed, just invert it when serving. But like I said it didn't happen when I made it.
This is easy, this is tangy, this is delicious.
I have a passion for lemon based desserts, they to me are just beautiful. After a few attempts at trying different bases with different fillings I have found the one I love the most.
Please try this, you will not be disappointed. The addition of the raspberries makes this a perfect dessert for me, but you can serve it without raspberries.
Now in the original recipe supposedly when you put the filling on top of the base to bake, it will sink to the bottom once cooked. Now that did not happen when I did it, so if it happens to you, don't stress, the recipe says it is supposed, just invert it when serving. But like I said it didn't happen when I made it.
This is easy, this is tangy, this is delicious.
Recipe
Recipe adapted from www.taste.com.au
Makes 24 pieces
Base:
175g unsalted butter, softened
55g caster sugar
Zest of 1 lemon
40g desiccated coconut
250g plain flour
1/2 teaspoon salt
Lemon filling:
4 eggs
Finely grated rind of 2 lemons
35g plain flour
275g caster sugar
80g unsalted butter, melted, cooled slightly
1/2 cup (125ml) lemon juice
Icing sugar, to dust when serving
Preheat oven to 180C/160 fan forced.
Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Allow a 2cm overhang on all sides
Make the lemon filling first, so it has time for all the flavours to develop, and the air you generate by whisking to collapse.
For the lemon topping: Whisk eggs lightly. Add the lemon rind, flour, butter and sugar, whisk together until smooth. Add the lemon juice, whisk until well incorporated.
For the base: Using an electric mixer, beat butter, sugar, zest and salt until light and fluffy. Add the coconut and flour, stir in with a spoon until the mixture starts to come together. Transfer into your prepared pan.
Using your hands, press the dough into the pan to cover the base (it can go up the sides a bit if you like). Bake for 25 minutes or until golden. Remove from oven. Set aside to cool for 10 minutes.
Reduce the oven temperature to 160C/140C fan forced.
Carefully pour the filling over the cooled base. Bake for 30 minutes or until just set. Cool out of the oven for 30 minutes. Then refrigerate for 2 hours or until firm.
Makes 24 pieces
Base:
175g unsalted butter, softened
55g caster sugar
Zest of 1 lemon
40g desiccated coconut
250g plain flour
1/2 teaspoon salt
Lemon filling:
4 eggs
Finely grated rind of 2 lemons
35g plain flour
275g caster sugar
80g unsalted butter, melted, cooled slightly
1/2 cup (125ml) lemon juice
Icing sugar, to dust when serving
Preheat oven to 180C/160 fan forced.
Grease and line with baking paper a 3cm deep, 20cm x 30cm slice pan. Allow a 2cm overhang on all sides
Make the lemon filling first, so it has time for all the flavours to develop, and the air you generate by whisking to collapse.
For the lemon topping: Whisk eggs lightly. Add the lemon rind, flour, butter and sugar, whisk together until smooth. Add the lemon juice, whisk until well incorporated.
For the base: Using an electric mixer, beat butter, sugar, zest and salt until light and fluffy. Add the coconut and flour, stir in with a spoon until the mixture starts to come together. Transfer into your prepared pan.
Using your hands, press the dough into the pan to cover the base (it can go up the sides a bit if you like). Bake for 25 minutes or until golden. Remove from oven. Set aside to cool for 10 minutes.
Reduce the oven temperature to 160C/140C fan forced.
Carefully pour the filling over the cooled base. Bake for 30 minutes or until just set. Cool out of the oven for 30 minutes. Then refrigerate for 2 hours or until firm.
Dust with icing sugar just before serving.
Slice into squares and serve with raspberries.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/lemon-delicious-slice.html
Pin it: www.pinterest.com.au/pin/399413060695720431/
Pin it: www.pinterest.com.au/pin/399413060695720431/
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