Lemon Slice
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| PASTRY BASE | ||
| 750 g | Laucke Wallaby Flour | |
| 1000 g | Shortpaste Margarine or Butter | |
| 500 g | Caster Sugar | |
| 250 g | Egg or Iced Water | |
| 750 g | Laucke Wallaby Flour | |
| FILLING | ||
| 60 g | Butter | |
| 115 g | Caster Sugar | |
| 150 g | Egg | |
| 160 g | Laucke Wallaby Flour | |
| 6 g | Baking Powder | |
| 45 g | Coconut | |
| 1/4 cup | Lemon Juice | |
| 1 tbsp | Lemon Rind | |
| LEMON ICING | ||
| 235 g | Icing Sugar | |
| 1 tsp | Soft Butter | |
| 30 g | Hot Water | |
| 14 g | Lemon Juice | |
Method
Combine butter, sugar and first Wallaby flour, in a mixing bowl, until it resembles fine breadcrumbs.
Add egg or water, and cream lightly for 1 minute.
Add second Wallaby flour, and mix until just combined.
Do not overmix.
Roll out to 4 mm thickness, and place onto prepared baking tray, dock the pastry.
Bake at 190°C for 10 minutes.
Filling
Cream butter, and sugar until creamy, add egg a little at a time.
Add sifted flour and baking powder, mix well, then add the coconut.
Finally add the lemon juice and rind.
Spread evenly over the pre-baked pastry base, and place back in the oven for a further 30 minutes or until firm.
Lemon Icing
Place butter, and icing sugar, into a mixing bowl and mix together, then add the hot water and lemon juice.
Mix until smooth and spreadable.
Spread over the cooked filling, and sprinkle with 60 grams of chopped pistachio nuts.
Cut into squares 3 cm x 3 cm.
