Lemon Delicious

This is a great slice to serve for morning or afternoon tea when your citrus trees are overloaded with fruit!  You could mix and match the fruit to suit the season and what you have in your fruit bowl!  Imagine a grapefruit, lime or orange delicious slice… heaven!!

It is a pretty forgiving recipe and I’ve added a quick guide for making it using a thermal cooker if you have one to make it even easier.  Taste the topping prior to pouring to make sure that the sweetness is where you want it to be – particularly if you have swapped the fruit from lemon to something else.  The sweeter your fruit the less added sugar you will need and conversely the reverse is true if your fruit is particularly tart.

Don’t forget you can always use doTERRA’s food safe essential oils to give a nice kick instead of using the rind of the fruit (my hubby hates pieces of rind in his lemon curd so I always opt to add oils instead of rind in my baking) and in this recipe I add about 2 drops of the corresponding essential oil to the citrus that I am using.

Enough chatting, let’s get on with the recipe!!

Ingredients

Base:

150g unsalted butter, chopped 1/2 tsp vanilla extract 1/3 cup caster sugar 1 tbs cornflour 1 1/3 cups plain flour

Lemon Topping: 4 eggs 1 tsp finely grated lemon rind (could sub with 1-2 drops doTERRA lemon essential oil) 1/3 cup plain flour 1 cup caster sugar 2/3 cup lemon juice

Method

Preheat oven to 160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang on all sides to make it easy to remove the slice later.

Melt butter in a large bowl and set aside to cool.

Stir in vanilla and sugar.

Sift flours over butter mixture and stir until a soft dough forms.

Transfer into prepared slice pan and press into all the corners.  .

Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.

You want the base to be cold before you pour the topping on top or else it will soak into the base and ruin the look of your slice.

Make the topping by whisking eggs, lemon rind, flour and sugar together until smooth.

Add juice and whisk to combine.

Pour over base.

Bake for 15 minutes or until just set in the middle. Cool completely in pan.

Cut into pieces. Serve and enjoy!

Thermomix Method

Preheat oven to 160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang on all sides to make it easy to remove the slice later.

Into your TMX bowl, measure 150g butter, melt at 60 degrees, spd 1 for 1 minute (add time if needed). 

Allow the butter to cool to 37 degrees. 

Add vanilla, sugar and flours to the bowl and mix at spd 5 for 20 seconds.  It should look like a soft dough. 

Transfer into prepared slice pan and press into all the corners.  Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool.

You want the base to be cold before you pour the topping on top or else it will soak into the base and ruin the look of your slice.

To make the topping, wash your TMX bowl. 

Add eggs, lemon rind, flour and sugar and mix spd 5 for 10 seconds or until smooth.

Add juice and mix spd 5 for 5 seconds.

Pour over base. 

Bake for 15 minutes or until just set in the middle. Cool completely in pan.

Cut into pieces. Serve and enjoy!

Note from Gracious Goodness :

If you want to get fancy, some lightly toasted coconut flakes would look lovely sprinkled over the top.

Only ever use essential oils in your cooking that say they are safe for internal use on the label. These oils will have the Food Standards of Australia and New Zealand (FSANZ) tick of approval as a food additive.

If you would like to learn more about CPtG food safe essentials oils head over to here or send me a message. I would love to chat with you about my two favourite things - food and oils!

Sandra xo