Recipes

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

  1. Combine butter, sugar and first Wallaby flour, in a mixing bowl, until it resembles fine breadcrumbs.

  2. Add egg or water, and cream lightly for 1 minute.

  3. Add second Wallaby flour, and mix until just combined.

  4. Do not overmix.

  5. Roll out to 4 mm thickness, and place onto prepared baking tray, dock the pastry.

  6. Bake at 190°C for 10 minutes.

  7. Filling

  8. Cream butter, and sugar until creamy, add egg a little at a time.

  9. Add sifted flour and baking powder, mix well, then add the coconut.

  10. Finally add the lemon juice and rind.

  11. Spread evenly over the pre-baked pastry base, and place back in the oven for a further 30 minutes or until firm.

  12. Lemon Icing

  13. Place butter, and icing sugar, into a mixing bowl and mix together, then add the hot water and lemon juice.

  14. Mix until smooth and spreadable.

  15. Spread over the cooked filling, and sprinkle with 60 grams of chopped pistachio nuts.

  16. Cut into squares 3 cm x 3 cm.

  • Biscuits-Cookies-Slices
  • Bake: 10 minutes
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