Lemon Sunburst Slice

A zesty slice that proves that taste always conquers  looks. Although not so pretty, this tart is guaranteed to bring a smile to every one at afternoon tea time.

1 cup self raising flour

1 ¼ cups plain flour

2 cups icing sugar mixture

250g butter, room temperature

4 eggs

1 ½ cups caster sugar

1 tablespoon finely grated lemon rind

½ cup lemon juice

Grease and line a 20cm x 30cm lamington tin, the edges extended 2cm above the pan. Preheat the oven to 170-180’C. Process self raising flour, 1 cup of the plain flour, ½ cup of the icing sugar and butter until combined. Press over the base of the prepared tin and bake for 20 minutes or until firm. Cool in pan. Whisk eggs, caster sugar, remaining plain flour, rind and ¼ cup of lemon juice in a medium bowl. Pour over the biscuit base and bake for about 30 minutes or until firm, Cool in pan. Stir remaining icing sugar and remaining lemon juice in a small bowl and spread over slice. Cut into squares when set. Store in an airtight container.

This recipe was given to me by my Gran, along with some other recipes, I decided that this one looked the tastiest, so decided to give it a go. More time consuming than I originally thought, I ended up getting up extra early this morning to ice it. Luckily I could leave it on the bench to cool over night, -0.8’ overnight meant it was fine to do so. Once I peeled back the paper (after making the trip to work in the car where the heating melted the icing and slid it all over the place) a realised that this tart had the wrong proportions. Never the less I cut it up and shared it with the people at work, Its beautiful lemony flavour and sweetness of the icing made up for the 2/3rd base 1/3 filling slice I had created.

The issues I had with this recipe was that I didn’t have the right sized tin, I used a 20x20cm tin instead which resulted in the base being way too thick. It rose to about double the height it was when I pressed it into the pan. A trap for young players! Having said that, I don’t think the filling would have been enough for a 20x30cm tin. The icing was the perfect amount even after losing a bit to the container and under the baking paper.  Even with all the minor issues I would still bake this again, leaving more time to do so.

Sweet, sticky, crunchy, gooey and tangy. The perfect non chocolate slice if you ask me! If you have a 20cm x 30cm lamington tin please try this out for me and let me know how you go! For now I’ll be adding that tin to the list of things to buy when we get a bigger kitchen!

Love Sonia x



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