As I’ve said before, I love anything lemon flavoured and as yesterday was the first day of Spring and an absolutely beautiful day at that, I felt the need to bake something light and refreshing that we shared for afternoon tea while also celebrating the special man and Father in our lives on Father’s Day, my darling husband of 17 years :).
My original plan this past weekend was to try a dear friend’s Chocolate Brownie, which is truly one of my weaknesses, but her recipe calls for pecan nuts and as luck would have it, I had hazelnuts, walnuts, peanuts and almonds on hand but no pecan nuts. No matter, my next trip to the supermarket is already scheduled for later this week and I look forward to sharing the finished product next time.
But back to the subject at hand, my delicious Lemon Slice that I got from a Nestlé condensed milk wrapper years ago. One of the quickest and easiest treats to prepare so great for surprise guests or when you want to bake something and only have a few pantry staples to rely on. Please use fresh lemon juice though, I don’t believe the concentrate you can buy in a supermarket conveys the same crisp freshness, it is normally more tart and acidic, but if that’s all you have available, it won’t spoil the end product, you can be sure of that.
1½ cups plain flour
1 tsp baking powder
½ cup brown sugar
125g butter, melted
400g can condensed milk (I use the lite one and it works perfectly)
1 Tbsp grated lemon zest
¼ cup lemon juice
2 Tbsp plain flour
- Preheat the oven to 180°C (or 160°C fan forced). Line a 27 cm x 18 cm x 3 cm tin with baking paper.
- To prepare the base, combine the dry ingredients with the melted butter and mix well. Press the mixture firmly into the tin and bake in the preheated oven for 10 minutes.
- While the base is cooking, prepare the topping. Beat the condensed milk and eggs in a large bowl for 1 minute. Add the lemon zest, lemon juice and flour and beat again until combined. Pour this mixture over the base – you don’t need to let the base cool first and note that the mixture will be very runny.
- Return the tin to the oven and bake for a further 20 – 25 minutes or until the topping has set. If the mixture is still spongy in the centre when pressed gently with your finger, return it to the oven for another 2 minutes. The top should be firm and bounce back when you press it gently.
- Very important: allow it to cool in the tin as moving it may cause the base to crack.
- Once cool, transfer it to a board and cut it into pieces with a wet knife. Dust it with icing sugar to make it look even more beautiful.
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