Today’s recipe is based on one found in my ever favourite NZ Food Magazine.
I made it twice for perfection after realising that using regular sugar really doesn’t work so well. The three main tricks to this recipe are to make the lemon topping well ahead of the base, use icing sugar for the topping and serve the slice very very cold! Adding a ball of vanilla ice cream on the side turns it into the perfect dinner party desert!
Keep on reading for the recipe of this wonderful lemon almond slice!
Lemon Almond Slice
- 1 teaspoon finely grated lemon zest
- 2/3 cup strained lemon juice
- 1 + 2/3 cups icing sugar (note ICING SUGAR)
- 250g unsalted butter
- 4 eggs lightly beaten
Stir ingredients in a saucepan over very low heat for 10 minutes or until thickened – do not boil or mixture will curdle.
Pour mixture into bowl, cover and allow to cool for several hours.
For the Base
For the base: preheat oven to 190° C and line the base of a 26cm * 32cm pan.
- 250g butter
- 2 teaspoons vanilla extract
- 1 + 1/4 cup sugar
- 1/3 cup ground almonds
- 2 cups plain flour
- 1/2 cup flaked almonds
- optional sifted icing sugar – at the end
- Beat butter, vanilla and sugar with an electric mixer until light and fluffy.
- Add ground almonds and flour, mix well using clean hands.
- Press 2/3 of the pastry mixture evenly over the base of the prepared pan.
- Wrap remaining pastry in plastic wrap and refrigerate.
- Bake base for 15 minutes or until slightly browned.
- Cool for 10 minutes and then spread the lemon filling evenly on top.
- Take the remaining pastry out of fridge, then crumble and sprinkle on top.
- Top with flaked almonds.
- Bake for a further 25 minutes or until browned.
- Cool in pan, then refrigerate until very cold.
Once cooled cut into squares and dust with icing sugar before serving.
Perfect Sunday afternoon tea with a glass of Prosecco!
Or dessert served with strawberries and cream.
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