This recipe was inspired by the groaning lemon tree in my backyard. I’ve been stalking it for weeks, waiting for the lemons to tip over into juicy ripeness so I could make some limoncello using the family recipe some Dutch/Italian friends shared with us. Luckily there are plenty for baking too. For this slice, I freestyled the measures (not being a natural baker I like a test!) and next time might use a little more lemon zest or juice and a little less sugar (I used 1 3/4 cups) in the topping to make it tarter. Some recipes for this type of slice use icing sugar for the base, which would give more of a shortbread texture. (Limoncello to come.)
1 1/2 cups flour
1/2–3/4 cups caster sugar
150g room-temp. butter, cut into cubes
4 large eggs
1–1 3/4 cups caster sugar (depending on how tart you like things)
zest and juice of 3–4 large lemons (about 2/3 cup juice)
1/3 cup flour
Preheat oven to 180°C and line a slice tray. I used a glass dish and that worked fine.
Sift first measures of flour and sugar into a bowl. Mix in butter until you have a crumb-like texture. You could also do this in a food processor.
Press into tin and bake for around 20 minutes, or until just starting to colour.
Beat eggs and second measure of sugar until pale and thick. Add lemon zest and juice and then sift in second measure of flour. Fold gently to combine fully (don’t stir too hard or the tiny air bubbles in the mixture will skedaddle). Pour over base.
Bake for 30–40 minutes, until set and slightly crispy on top but still gooey in the middle. If it starts to colour too quickly, drop the temperature to around 150°C.
Leave in tin to cool then remove, dust with icing sugar and sprinkle with rosemary flowers (and extra lemon zest if you like) and slice as desired.
You can turn this slice into a decadent dessert by fancying it up with some whipped cream or ice cream and a drizzle of limoncello.