Recipe: lemon slice

This is one of my favourite free-meal treats ... a simple and delicious use of organic lemons and free-range eggs. I found this recipe in Taste magazine a few years ago.

Ingredients

Base

1½ cups flour

¾ cup caster sugar

150g butter, cubed

Topping

4 eggs

1¾ cups caster sugar

zest 3 lemons

• 2/3 cup lemon juice
  1/3 cup plain flour
• Method

For the base, preheat oven to 180ºC. Pulse flour, sugar and butter in a food processor until mixture resembles fine breadcrumbs. Press into the base of a lined 20 x 35cm tin. Bake for 15 minutes until golden.

For the topping, whisk eggs, sugar and zest together until quite thick; the more the eggs are beaten the more meringue-like the topping. Stir in lemon juice and flour.

Pour topping over base and bake for 40 minutes, or until the centre is set when tested with a skewer. If it browns too quickly, cover with baking paper. Cool, slice and sprinkle with icing sugar to serve.