Tangy Lemon Slices

This is a three layered slice, with a lemon curd centre.  It is not difficult to make but because there are three layers it takes slightly longer to make than an average cake, but well worth the effort.  This recipe appeared in South Africa’s “Your Family” magazine in 1987.  The only change I have made is to use slightly less lemon juice but that is really a matter of taste.

Tangy Lemon Dreams 5

BASE

150 g butter

100 g castor sugar

grated rind of 1 lemon

1 extra-large egg, beaten

250 g flour

4 extra-large eggs

180 ml sugar

125 ml fresh lemon juice (I now use 100 ml plus 25 ml water because I found it a bit too tart)

12,5 ml cornflour

25 ml water

TOPPING

100 g butter

200 g flour

50 g castor sugar

50 g ground almonds (Once when I had no ground almonds I used 50 g maizemeal and 1 ml almond essence and it worked perfectly.)

TO COMPLETE

sifted icing sugar

Tangy Lemon Dreams 1

Step 1: Base

Step 1:  BASE

Cream butter, castor sugar and lemon rind until light and creamy.  Beat in egg.  Gradually work in flour until mixure forms a firm dough.

Tangy Lemon Dreams 2

Step 2: Filling

Step 2: FILLING:

Whisk eggs and sugar until pale and thick. Gradually beat in lemon juice. Pour into saucepan. Mix cornflour with water and add to mixture. Stir over heat until mixture boils and thickens.

Tangy Lemon Dreams 3

Step 3: Spoon onto baked crust

Step 3:

Spoon filling onto baked crust and spread evenly.

Tangy Lemon Dreams 4

Step 4: Topping

Step 4:  TOPPING

Rub butter into flour until mixture resembles coarse breadcrumbs.  Stir in sugar and almonds.  Sprinkle over filling, pat down slightly and bake at 180 C for a further 15 minutes or until the topping is golden brown.  Remove from the oven and leave in tin to cool.   Once cool sift icing sugar over the top and cut into squares.