My last post, featuring my now-departed in-laws’ lemon tree (and therefore its now departed lemons from my life), elicited some requests for a recipe from a lemon slice I make. There are lots of recipes online for lemon tarts, slices, and – in the US/Canada I think – lemon bars. What I make is a version that we first became familiar with at our neighbourhood restaurant, that I invited you all to here. We most often go for brunch, though last week we took visitors there for dinner. Instead of having a big dessert, we share two tiny triangles of this lemon slice (or as they say on the menu, sweet treats) with coffee. They are sweet, and gooey. Delicious!
I tried to find similar recipes. They were close but not close enough. One of the owners, who makes the slice for the restaurant (though he is not the chef), took pity on me, and scribbled the recipe on a card for me one day. I’ve grappled with it, as he didn’t give much information, but finding the right size slice tin was key to finally getting it right! Here it is. Thankfully, google will help with temperature/measure conversions and any terminology differences.
Taste’s Lemon Triangles
Base
1 cup flour (150g)
1/2 cup icing sugar (75g)
125 g butter
Mix in a food processor until it forms a ball.
Remove and press into a slice tin (approx 23 x 32 cms),
and bake for 12-15 mins at 180oC.
Topping
2 cups castor sugar
1 TBSP self-raising flour
4 eggs
2-3 lemons, zest and juice (approx 1/2 cup)
Mix all ingredients together.
Carefully pour over the warm pastry base, and
bake a further 20-25 mins at 180oC.
Cut into squares, rectangles, or triangles when cold, and if desired, sprinkle with icing sugar.