lemon lime slice

This recipe is adapted from a Bill Granger one, Lime Slice - as featured in his 1st cookbook named 'bill's food'. Truth No.4: I'm a Bill groupie. A very big fan. Why? One of the not so handsome but important reasons is his food philosophy - the simple sophistication in creating food that's enjoyable and delights family and friends. A man after my own tastebuds.

Ingredients

Pastry Base 125 grams (4oz) butter ❤ ½ cup caster sugar ❤ 1 egg ❤ ½ tablespoon lemon rind, finely grated ❤ 1 ½ cups plain (all-purpose) flour ❤ ½ teaspoon baking powder ❤ a pinch of salt

Filling 6 eggs ❤ 375grams (1½ cups) caster sugar ❤ 60grams (½ cup) plain (all-purpose) flour ❤ 125ml (½ cup) lime juice freshly squeezed ❤ finely grated zest from 4 limes ❤ icing sugar to dust

Method & Tips

Preheat oven to moderate 180°C (350°F).  Grease and line your cake tin 23cm (9inch) square with baking paper.

Make the pastry - place butter and sugar in a bowl and beat until light and creamy. Add egg and rind and beat well.  Add sifted flour, baking powder and salt - stir until combined with a wooden spoon until it forms a sticky dough.  You will need to flour your hands well and press pastry evenly into prepared tin and bake for 15 minutes. As you can see from the pic, I like using a pastry tool to make my sides neat and a fork to flatten and prick the pastry base.

Make the filling while the base is cooking.

Whisk the eggs really well in a bowl until quite thick.  Then add flour, sugar, lime juice and zest to eggs and whisk until combined.

Pour the filling over the cooked pastry base and bake for another 20 minutes or until the filling is set firm and lightly golden on top. Remove from oven and let the slice cool in the tin completely.

Cut into pieces and dust with icing sugar. Makes 12 slices or more if cut smaller.

 

Seasonal Jotting

Although limes seem to be a year round thing in our fruit shops nowadays, right now they are in full swing, well priced and fantastic quality. I'm starting to sound like a Woolworths Fresh Food ad aren't I?  Although ours at the farm this summer are a little smaller than usual - not sure why - their juice is fab and their zest is exceptional.

Try Mint Tea with this lovely lime slice.  Fresh mint leaves in a glass with boiling water and honey or perhaps source some from your local tea producer. I often serve Well-Being Tea with lime slice. Australian Herbalist & Naturopath Lisa Hilbert has formulated an extensive range of herbal teas, majority of which are grown organically in Australia, harvested by hand and shade dried. Well-Being has a light minty taste, it relaxes and complements the lime perfectly. I normally have a latte with my afternoon slice but this is a great exception to make.