Lime Slice
I have a love for citrus fruits. I love lemons with a passion, but limes and oranges and grapefruits, the love is real. They are perfect to look at and I love growing them in my garden.
This slice I made as a tribute to Bill Granger upon his passing. I already have a lemon version on my blog, but I had limes at home so thought I'd give it a try.
I thought it was great, it had a great lime flavour, I found the sweetness great and it was easy to make.
You can decrease the amount of sugar to your taste. I always make things as per recipe the first time, then adjust if needed, in the future.
In the future I may add a meringue layer on top, for a lime meringue slice. Will let you know when I do.
If you love limes like I do, this is worth a try.
This slice I made as a tribute to Bill Granger upon his passing. I already have a lemon version on my blog, but I had limes at home so thought I'd give it a try.
I thought it was great, it had a great lime flavour, I found the sweetness great and it was easy to make.
You can decrease the amount of sugar to your taste. I always make things as per recipe the first time, then adjust if needed, in the future.
In the future I may add a meringue layer on top, for a lime meringue slice. Will let you know when I do.
If you love limes like I do, this is worth a try.
Recipe
Recipe adapted from Bill Grangers cookbook 'Bills Food'
Makes approximately 24 small slices
Base:
200g unsalted butter, softened and chopped
250g plain flour
30g icing sugar
1 egg, lightly beaten
Filling:
6 eggs
375g caster sugar
60g (1/2 cup) plain flour
125ml lime juice
finely grated zest from 4 limes
icing sugar, for dusting
Makes approximately 24 small slices
Base:
200g unsalted butter, softened and chopped
250g plain flour
30g icing sugar
1 egg, lightly beaten
Filling:
6 eggs
375g caster sugar
60g (1/2 cup) plain flour
125ml lime juice
finely grated zest from 4 limes
icing sugar, for dusting
Grease and line the base and sides of a 23cm square tin with baking paper. To make the base, mix the butter, flour, icing sugar and egg together in a food processor until a dough forms. Press the dough into the tin. Refrigerate the dough in the tin for 30 minutes.
Preheat the oven to 180°C/160°C, then bake the base for 20 to 25 minutes, until pale golden.
While the base is cooking, make the filling. Whisk the eggs in a bowl, then add the sugar, flour, lime juice and zest, and whisk until well combined.
Pour the filling onto the cooked base and bake for another 20 minutes, or until the filling is set and lightly golden on top. Remove from the oven and allow to cool in the tin.
Cut into pieces and dust with icing sugar.
Preheat the oven to 180°C/160°C, then bake the base for 20 to 25 minutes, until pale golden.
While the base is cooking, make the filling. Whisk the eggs in a bowl, then add the sugar, flour, lime juice and zest, and whisk until well combined.
Pour the filling onto the cooked base and bake for another 20 minutes, or until the filling is set and lightly golden on top. Remove from the oven and allow to cool in the tin.
Cut into pieces and dust with icing sugar.
Enjoy!
