Wednesday, 28 June 2017

A Lovely Lemon Slice

An oaty biscuit base, a tangy filling and a crumbly topping make up the layers of this lovely Lemon Crumble Slice. 

A lovely and lemony slice.

When a beautiful and generous friend gave me a bag full of Winter citrus from her trees recently, I set about making the most of those tangy fruits. With the juice from the fragrant lemons I made this slice, a firm favourite here in our house.  The original recipe, came from Lauren and Lucy over at Thermobliss, but I tweaked it (as is my way) to cut down on the sweetness in the base and topping. Although I have a Thermomix, I don't use it to make this slice. I do it this way instead:

Lemon Crumble Slice

Base & Topping
1 1/4 cups white spelt flour (or plain flour)
1 1/4 cups rolled oats
1/2 teaspoon baking powder
1/3 cup coconut sugar (or brown sugar)
1/3 cup dessicated coconut
170g butter, melted

Filling
1 tin condensed milk
1/3 cup lemon juice
2 egg yolks

1.  Preheat oven to 180C.

2.  Line a 20cm x 20cm square cake tin with baking paper.

3.  Combine dry ingredients for the base/topping in a large bowl.

4.  Make a well in the centre and pour in the melted butter.

5.  Mix thoroughly.

6.  Spoon half of this oaty mixture into the cake tin and press down gently with fingertips to cover the bottom of the tin evenly and form the biscuit base of the slice.  Set remaining mixture aside.

7.  Bake base for 10-15minutes until lightly golden.  Cool while you make the filling.

8.  Beat condensed milk, lemon juice and egg yolks together, in a clean bowl, with hand 
     mixer until smooth, thick and creamy.

9.  Pour this lemony mixture onto the cooked base of your slice.

10. Crumble the rest of the oaty mixture over the top of the lemony filling and press this 
       topping down very gently with your hands. 

11. Bake in oven for 20-25mins until topping is lightly golden. Remove and cool in the tin.

12. Cover and refrigerate overnight before removing from the tin and cutting into small 
      squares.  Keep in an airtight container in the fridge.

Oaty Base

Lemony Filling

Crumbly Topping

Although I cut this slice into quite small pieces, it still seems to disappear here at a very rapid rate. You might need a lock on the fridge if you decide to give it a try! 

Meg




16 comments:

  1. Fantastic recipe Meg, thankyou for sharing.
    Hopefully locks won't be needed as I may use my secret hiding spot. The bottom and back of veggie crisper drawer.
    Kylie

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    1. I think I might go and tuck a piece or two in my veggie crisper drawer right now, Kylie. That's a great spot! Meg:)

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    2. So good. I made this yesterday and had it setting in the fridge overnight. It is a real winner and a keeper. Thanks so much for the recipe.
      Kylie

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  2. Oh, yum! What a great combination of flavours, it sounds divine. Have a lovely day.
    Fi

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    1. It's lovely, Fiona. Quite sweet, even with my modifications to the sugar content in the base/topping, so one little piece is often enough. Meg:)

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  3. Meg it looks so yummy but too sweet for me with the condensed milk unfortunately. I know the men would scoff it down pretty quickly though :-)

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    1. It is definitely a once in a while treat, Chel. I minimised the sugar in the base and topping to try to bring that down but it's still quite sweet. Meg:)

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  4. Yum that looks delicious.

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    1. Quite nice and moreish, Kathy. Meg:)

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  5. Meg I saw this recipe somewhere a few days ago but can't remember where. However, your version of it and the way you describe it, is much easier to follow so I shall be making it this week. Everything is about lemons at present. Thanks for sharing. :)

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    1. I hope it turns out beautifully for you, Sally. It's a lovely lemony treat. Meg:)

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  6. Sounds divine. I have copied the recipe to make use of soon.
    Eloise

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    1. I hope you enjoy it, Eloise. Meg:)

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  7. Hi Meg, I made this yesterday and it is delicious! Thank you for the recipe. I accidentally added 1/2 cup of lemon juice, instead of 1/3, so it wasn't too sweet at all!

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    1. I'm glad you tried it and that the 1/2cup of lemon juice worked out well. I might add that much next time too as I have a lot of lemon juice in the freezer still to use up. Meg:)

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