Just like Bakerella, my cooking-for-pleasure tends to be chocolate heavy but recently i have begun to indulge a lemon leaning. It is not enough that i have the easiest lemon maderia, or a perfect damp Lemon & Almond but my new ultimate has to be these Lemon Slices. Reminiscent of dense lemon curd under a sweet, fragile crust of sugar on a barely-there pastry they will satisfy any citrus craving, at least until you need another bite.

I am rewriting the recipe here with UK measurements, but the original recipe, additional notes and delicious photos can be found here.

225g cold unsalted butter
200g plain flour
130g icing sugar



Add the butter, cut into small chunks, to the flour, sifted with the icing sugar. Using the back of a fork, a pastry cutter or the tips of your fingers (cool under a cold tap first) rub butter into the dry ingredients until you have a soft gravel. Press into a greased and floured tin. I used 2 small ones, but, after the success of this batch, i went and bought a 9"x13" specifically for the next time (soon). I have also read a tip to add finely grated lemon zest to the crumb, for extra zing.



Bake at 180ºC for 20-25 minutes until golden brown.

Meanwhile:

345g caster sugar
30g plain flour
1 tsp baking powder
4 slightly beaten eggs
1/2 cup of lemon juice



Put the dry ingredients to a large bowl and mix briefly. Add the beaten eggs and lemon juice and combine well. Easy. Pour into the just-baked pastry case and put back into the hot oven for 25 minutes until puffed and golden.



Leave to cool completely and refrigerate to store. Once cold, shower with a little extra icing sugar. Best eaten 10 minutes out of the fridge - still cold and exceeding unctuous.