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Helen Jackson's Lemon Slice

Helen Jackson's Lemon Slice

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2 cups flour
1 teaspoon baking powder
1 cup sugar
100 g cold butter
1 egg, lightly beaten
2 tablespoons milk

100 g butter
Finely grated rind and juice of 2 lemons
1 cup sugar
2 eggs, lightly beaten
Icing sugar to dust

Preheat oven to 180 C with rack just below the middle. Line the base of a 28 x 20cm slice tin with baking paper.

Sift the flour and sugar into a bowl, grate in the chilled butter and then rub it into the flour until the mixture resembles rough crumbs.

Make a well in the centre and add the lightly beaten egg. Add just enough milk to form a crumbly dough.

Press half this over bottom of the tin, keeping the rest to crumble on top.

For the filling, melt the butter in a small saucepan, remove from the heat and beat in the grated lemon rind and juice, sugar and eggs. Heat again stirring constantly until the mixture thickens. Remove the pan from the heat as soon as the first bubbles form.

Pour the lemon mixture evenly over the base and crumble remaining dough mixture on top.

Bake for 35-45 minutes until golden brown.

When cool, dust with icing sugar and cut into squares.