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Sophie wanted to bake, and we have a whole bunch of lemons from Russell's farm, so I decided lemon slice was in order. I say to use a food processor but honestly, it's so low-effort that it's hardly a trial to do the mixing by hand. It's phenomenally easy and very yummy, and Sophie named it.
Ingredients:
Base:
225 grams butter, softened
70 grams icing sugar
275 grams plain flour
Topping:
380 grams white sugar (yes, seriously)
2 medium lemons, preferably home-grown or organic, zested and juiced
4 eggs
4 tablespoons white flour
1 teaspoon baking powder
Method:
Preheat your oven to 170°C.
In a food processor, beat the butter until it is whipped smooth, then add the icing sugar and blend again. When it's pale and creamy add the flour, blending until it clumps together in a soft dough. Press this into a lined swiss roll tin - clean hands will do - and bake for 15 minutes, until it just starts to colour.
While the base cooks, beat together the sugar, eggs, and lemon juice and zest - I tend to just rinse out the processor and use it again. When it's all blended add the flour and baking powder and beat again until smooth. It will be so liquid you'll think I've got the quantities wrong but I promise I haven't - the topping is something between a custard and a caramel, so this is just right. Pour it over the base and pop it back in the oven for 30-35 minutes until just set. You want a hint of a wobble as you take it out as it will firm up as it cools, and if you overcook it you'll lose some of the wonderful squodgy texture.
Let it cool and serve it for dessert with a cold blob of whipped cream with a little unsweetened yoghurt folded in for a bit of an edge, or in small squares with espresso. Or, as Sophie directs, with a tall glass of cold milk.
Ingredients:
Base:
225 grams butter, softened
70 grams icing sugar
275 grams plain flour
Topping:
380 grams white sugar (yes, seriously)
2 medium lemons, preferably home-grown or organic, zested and juiced
4 eggs
4 tablespoons white flour
1 teaspoon baking powder
Method:
Preheat your oven to 170°C.
In a food processor, beat the butter until it is whipped smooth, then add the icing sugar and blend again. When it's pale and creamy add the flour, blending until it clumps together in a soft dough. Press this into a lined swiss roll tin - clean hands will do - and bake for 15 minutes, until it just starts to colour.
While the base cooks, beat together the sugar, eggs, and lemon juice and zest - I tend to just rinse out the processor and use it again. When it's all blended add the flour and baking powder and beat again until smooth. It will be so liquid you'll think I've got the quantities wrong but I promise I haven't - the topping is something between a custard and a caramel, so this is just right. Pour it over the base and pop it back in the oven for 30-35 minutes until just set. You want a hint of a wobble as you take it out as it will firm up as it cools, and if you overcook it you'll lose some of the wonderful squodgy texture.
Let it cool and serve it for dessert with a cold blob of whipped cream with a little unsweetened yoghurt folded in for a bit of an edge, or in small squares with espresso. Or, as Sophie directs, with a tall glass of cold milk.