Luscious Lemon Slice.


This recipe comes from a cookbook that I have been excited to buy for a while  — Gran’s Kitchen – Recipes from the notebooks of Dulcie May Booker by Natalie Oldfield.

I first made a recipe from this book featured on 101 cookbooks, the Easy Little Bread recipe. It turned out so great and I was charmed by the photos that were posted of the book at that time. I poked around online and found that the book was not easily found yet in the U.S. But every once in a while I would think about the book and look around again so I was delighted to see that the U.S. version was to be published this year on March 5th.  My local bookstore only got two copies, so I was lucky to get a copy!

It turned out great, a soft, yet slightly dense, cake bottom with perfectly sweet and tart lemon filling, topped of with a crunchy layer on top. It is great served in slices just like the name suggests. You should make it! Without further ado, here’s the recipe:

Luscious Lemon Slice
Adapted from Gran’s Kitchen by Natalie Oldfield.
Prepare a 8 x 8 x 2 inch pan with butter and parchment paper overhang for easy release from the pan so you can cut into slices.

2 cups Flour
3 teaspoons of baking powder
1 cup Granulated Sugar
8 Tablespoons (1 Stick) Butter
2 Eggs, lightly beaten

1/2 cup Lemon Juice
1 cup Granulated Sugar
2 Eggs, lightly beaten
10 Tablespoons (1 Stick+2 Tablespoons) Butter

For the base: Sift flour into bowl, add sugar, stir well to combine. Rub in butter and add eggs to form a soft dough. ( I used a pastry blender for this step, and I had to add a about a tablespoon of water to get the mixture to finally come together.)

Press two-thirds into tin, reserve remaining dough to crumble over top. (My kitchen was kind of warm, so I refrigerated the dough in the pan while I made the filling)

For the filling: Place all filling ingredients into small pan and cook over low heat until thick. (I melted the butter and added the sugar and lemon juice, then took a few tablespoons of the warm mixture to the eggs to warm them up a bit before adding the eggs to make sure the eggs did not scramble when added to the hot liquids.)

Pour the hot filling over the dough in tin. Crumble remaining dough over top.

Bake at 350° for 20-30 minutes until filling is set and topping is golden brown.


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