I tend to prefer savoury things to sweet, but if I do have dessert, I usually go for something citrus over something with chocolate- something my Mum finds very hard to comprehend. This slice is a creamy lemony slice, perfect for morning or afternoon tea. It is an adaptation of this recipe, I've changed it to Australian measurements.
Ingredients:
1 Cup plain flour
1/4 Cup caster sugar
115g cold unsalted butter, cut into cubes
For the filling:
125g cream cheese, softened
1 1/2 Cups Caster Sugar
1/4 Cup plain flour
finely grated zest of 1 lemon
1/2 teaspoon baking powder
1/2 Cup lemon juice (approx 2.5 lemons, depending on how juicy they are)
4 eggs
Method:
1. Preheat oven to 180°C. Grease and line a 20cm square cake pan with baking paper leaving extra to come over the sides.
2. For the base: Place the flour, caster sugar and butter into a food processor. Pulse until the mixture resembles bread crumbs. Don't work it too much or it will form a dough, you want it crumbly.
3. Press into the prepared tin. I use a flat bottomed glass to press it down flat.
Bake for 15-20 minutes until set and it turns golden around the edges. Prepare filling while it cools.
4. For the filling: In the food processor, blend cream cheese & 1/2 cup of sugar until smooth. Add remaining sugar, the flour, lemon zest and baking powder. Blend until smooth and scrape down sides of processor.
5. Add the lemon juice and eggs. Blend until smooth, scraping down the sides once or twice to make sure it is all blended properly. Pour the filling over the crust.
6. Bake for 35-40 minutes until the edges are set and it has risen a little. The centre should still have a little bit of wobble.
7. Cool completely to room temperature and then chill for at least 3 hours before cutting.
Makes 16 squares or 32 small rectangles.
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