Monday, January 17, 2011

Sticky Lemon Slice

I wanted to try this slice as I love its' sharp lemony taste in contrast to the sweetness (it's best to shut your eyes when you pour in the sugar).  

Sticky Lemon Slice
It's a good idea to be organised when you're using your friends as guinea pigs for baking.  Sorry, I forgot.  Instead of baking first thing, I left it rather late and we almost had to make do with tinned shortbread offerings.  It's funny to realize that if I had not served up home baked goods then somehow I would have felt it a small failure on my part. 

In the less than desirable state of moving swiftly through the recipe, I noticed that my baking tin was smaller than the stated 32 x 21cm and not thinking straight (even though I really knew better!), I used it anyway.  By now you will have realized that the slice, with all its' gooey lemon topping, didn't set in the recommended time.  After further cooking and testing, I took it out regardless as my guests had arrived.  Fortunately, it tasted good and the base was cooked through.  Just a little difficult to serve neatly.

My friend, Val, wondered why baking tin manufacturers could not print the size on the tin alongside the brand name, which seemed like a great idea.  It would save us searching for the tape measure or ruler every time.  So why not, guys?

There are many recipes for lemon slice.  Here's the one I used - Sticky Lemon Slice by Julie Biuso from A Treasury of New Zealand Baking (edited by Lauraine Jacobs).  It makes about 28 squares (if you use correct tin size!).

225g unsalted butter, softened
70g icing sugar
275g standard flour

400g granulated sugar
4 medium eggs, beaten
4 tbsp standard flour
1 tsp baking powder
grated zest of 2 lemons
90ml lemon juice, strained
icing sugar

Preheat oven to 170 degrees C.  Line base of non-stick 32 x 21cm Swiss roll tin with baking paper.

Base:  Put butter in food processor and process until whipped.  Add icing sugar and process until light in colour (creamed).  Add flour and process until mixture forms a ball.  Tip into tin and press flat.  If mixture is sticky, keep your fingers dusted with flour.  Bake 15 minutes, then remove from oven.  Leave oven on.  While base is cooling, make topping.

Topping: Tip sugar into the cleaned bowl of food processor and add eggs.  Process 1 minute.  Transfer mixture to a bowl, sprinkle flour and baking powder over top.  Add lemon zest and juice, mixing together with a large spoon.  Pour mixture on top of base (it will fill the tin).  Bake for 30-35 minutes, or until golden and firmish to touch.  Cool in the tin, then dust with icing sugar and cut into squares.  Transfer to airtight container when cool.  Will keep for 3-5 days.


  1. Now this is getting ridiculous. I really do want to rush into the kitchen. This sounds amazing. I am definitely going to make this for tomorrow.

  2. Fabulous. Just fabulous. I will blog these soon. A real keeper of a recipe this one. Thank you x

  3. I have popped over from Granny's blog - these are fantastic!!

  4. ... and yet another visitor via Rhyleysgranny who will be having a go at these sometime! Thanks for the recipe.
    'Meanderings through my Cookbook'

  5. The absolute perfect balance between sour & sweet. Wasn't prepared for how quickly they vanished! In your recipe you suggest that they last up to five days, clearly not true, the ones I baked off didn't even last TWO! lol. ;) ... great recipe, thank you for sharing! Will be making a few more batches of these before lemon season is over.