200gr softened butter 1/2 cup caster sugar 1+1/4 cup flour finely grated zest of 1 lemon 2 Tblsp custard powder 1+1/3 cups cornflour Heat oven to 180dC. Line 2 trays with baking paper. Cream butter and sugar then add lemon zest. Sift flour and custard powder over creamed mixture, and stir to combine. Lastly stir in cornflakes. Place heaped Tblsp of mixture on to trays. Bake 15 to 20min or until golden brown.Ice when cold with icing which you beat till creamy.
LEMON ICING 50gr softened butter 1+1/4 cups sifted icing sugar juice of 1 lemon yum yum pigs bum!
I've been making this for a few years now and always get asked for the recipe -it's great.
lindylambchops1,
Feb 15, 1:29am
Gosh I miss my neighbours lemons!We moved away in September:(
bridget107,
Feb 15, 2:48am
I wish I had a good supply of lemons!
whitehead.,
Feb 15, 3:07am
keep an eye on your local op shops they often have them for sale
bridget107,
Feb 15, 7:43pm
Good to know! Thank you.
cookessentials,
May 2, 9:53pm
Tangy Lemon Slice
For the base: 250g unsalted butter 1/2 cup icing sugar 1 egg 2 cups plain flour, sifted
For the topping: 2 cups caster sugar 4 eggs 2 teaspoons grated lemon 1/3 cup lemon juice 1 teaspoon baking powder 1/4 cup plain flour
Preheat oven to 180C. Grease and line a 20 x 30cm slice tin.
Cream the butter and sugar until light and fluffy. Add 1 egg. Fold through sifted flour. Press into the base of the prepared tin. Bake for 20 minutes. Meanwhile prepare the topping.
Beat together the sugar, 4 eggs, lemon rind and lemon juice. Fold through baking powder and flour.
When the base is baked pour the mixture over the top. Bake for a further 35 minutes. Allow to cool completely before cutting
Cream butter & icing sugar. Add vanilla, fold in flour & zest. Press into slice tin & bake @180°C for 15-20mins.
Filling: Sift flour & baking powder & add coconut. Lightly beat eggs & sugar, add passionfruit pulp, lemon juice & zest. Add in the dry ingredients and stir till combined.
Pour over the cooked base and return to oven for a further 20mins.
Cool & dust with icing sugar.
juliewn,
May 2, 11:14pm
And this one from Jenna68:
LEMON COCONUT SLICE
1 cup flour, 2 tsp BP, 1 cup coconut, 1/2 cup brown sugar, 1/2 cup melted butter
Mix dry ingred, add butter, press firmly in sponge roll tin and bake 180oC 15 mins until golden and then ice with lemon icing using both rind and juice (I use a lot of rind for that intense lemon flavour as the base is quite plain, sometimes I add rind to the base too).
Can alternate the icings and use Orange icing and Passionfuit icing too!I double it because I have one of those older style sponge roll tins that are in 2 parts so you can extend them and I extend it right out for the double mix.
juliewn,
May 2, 11:17pm
This one was from Good Morning, with Simon Holst - not hard to see I love lemons!
Marjie's lemon shortcake With Simon Holst
This recipe is made all the more delicious for us, knowing that in true time honoured fashion it was passed on to us by a long time family friend, Marjie.
Base & Topping Ingredients:
1 cup self-raising flour 1 cup standard (plain) flour 1 cup sugar 100g cold butter 1 large egg, lightly beaten 2 Tbsp milk
Filling Ingredients: 100g butter 2 lemons, grated rind and juice 1 cup sugar 2 large eggs, lightly beaten
Method:
Heat oven to 180C (170C fanbake), with rack just below the middle. Line the base and sides of an 18x28cm cake pan with baking paper.
To make the base, mix the sifted flours and sugar in a bowl. Grate in the cold butter, then rub it in until it looks like instant oats (or chop in butter cubes in a food processor). Make a well in the centre and add the lightly beaten egg. Add just enough milk so that particles will stick together when pressed, making a dough. Press half this over bottom of pan, keeping the rest to crumble on top.
To Make the filling: melt butter in a medium-sized pot. Take off heat. Beat in the grated lemon rind and juice, sugar and eggs, then heat again, stirring constantly, until mixture thickens to a pouring custard. Take off heat as soon as first bubbles form. Pour it evenly over the base and crumble remaining dough mixture on top.
Bake for 35-45 minutes, until golden brown, with centre almost as firm as the edges. Remove from loose bottomed pan and leave to cool. ~~~~~~~~
Versatility is always good in a recipe, and this one is no exception. The shortcake is delicious cut into larger squares, dusted with icing sugar and served warm for dessert, with whipped cream or ice-cream, but it's also delicious served cold in smaller pieces with tea or coffee. (To store, arrange in a single layer in a loosely covered container, or refrigerate in an airtight container for longer periods).
juliewn,
May 2, 11:19pm
I've missed saving the name of the poster for this recipe. thanks to the person who did.
LEMON COONUT SLICE - 1 cup flour 2 tsp BP, 1 cup coconut 1/2 cup brown sugar 1/2 cup melted butter.
Mix dry ingred, add melted butter and stir till 'clumpy', push into sponge roll tin. Cook 15 mins 180°C till nice and golden brown. Cool, ice with lemon icing
juliewn,
May 2, 11:22pm
Thanks to Susieq9. make it with lemon rind and juice too.
Orange Slice. Packet of malt or wine biscuits, crushed 100gm butter Grated rind of 1 orange (or lemon) 1/2 tin condensed milk 3/4cup coconut
Melt butter, condensed milk and orange (lemon)rind. Add crushed biscuits and coconut. Press into tin. Ice with icing made with the juice of the orange (lemon).
Keep in the fridge. cut into small pieces.
juliewn,
May 2, 11:27pm
Last one. from Donna Hay.
Lemon squares. Give treats a sunny, citrus flavour with a hint of fresh lemon. Serves 10-12
Preheat oven to 180°C.
Base 120g butter, melted 1 3/4 cups plain flour, sifted 3/4 cup caster sugar
Topping 4 eggs, lightly beaten 1 1/3 cups caster sugar 1/4 cup plain flour 1 cup lemon juice Icing sugar, for dusting
Base: Place the butter, flour and sugar in a medium bowl and mix until well combined. Press mixture into the base of a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 15-20 minutes or until golden.
Topping: Place the eggs, sugar, flour and lemon juice in a bowl and whisk until well combined. Pour over the base and bake for 15-20 minutes or until slightly golden.
Refrigerate for 2 hours until just set. Dust with icing sugar to serve.
molly37,
May 3, 1:51am
Jo Segar All Things Nice Cookbook. Citrus Tart. 125g Butter 1 C Flour 1/2 C Icing Sugar Place it all in Food Processor and run till it clumps together. Use floured hands, press mix into base of loose bottomed flan tin. Refrigerate for at least 30 mins. 1 Cup Caster Sugar 1/2 C Lemon Juice Grated rind of 2 Lemons 2 Tablespoons of Custard Powder, but I used cornflour as I was out. (I liked in better than when I used custard powder personally). 1/2 tsp Baking Powder 3 Eggs Icing Sugar to dust. Place all the filling into the food processor and run till combined. Pour into chilled base. Bake for 25 mins until pastry crisp and golden and filling set. Dust with icing sugar.
az-em,
May 3, 3:41am
Thanks dlmckay - I just made this, one in a round cake tin and the other in a ring tin and they turned out fantastic, super easy recipe and great result. Thanks
lil_angel_kel,
May 4, 3:07pm
If you have the Edmonds cookbook, the lemon and sour cream cheesecake is amazing. I add lemon juice n grated lemon zest as I like it to be real lemony :)
usaherewecome,
Jun 3, 12:52am
I make that all the time though its called something else in my recipe book. I always have a batch of lemon Honey in the fridge as I make it when we run out. I just make the base and use that instead of making it fresh for the recipe. Cuts down on time . Really yummy if you have used your lemons to make lemoncillo and you flavour the cream with that.
Freezes well as well if you make a double batch
nana_gee,
Jun 3, 4:24am
"Lazy Lemon Pie"
1 Cup Sugar100g Melted Butter1/2 cup Plain flour 3/4 cup CoconutZest of 2 Lemons1 cup Milk 1/3 cup Lemon Juice (juice of 2-3lemons) 4 Eggs
Put all the ingredients into a food processor or bowl and blend together--Just stir it all up till it's all mixed if no processor.
Pour into a roundlightly greased 23 cm pie dish.
Bake at 170c for 45 minutes or until pie is turning dark golden on top and the filling is set
mtbotrev,
Jun 3, 4:32am
any gluten free cake recipes please!.tree is overloaded still and new crop starting to come thru soon
bambi58,
Jun 3, 5:30am
My favorite Lemon Slice: 1 1/2 c flour1 /2 c sugar 1 egg125gm butter Juice 1 lemon1 heaped tsp baking powder 1/2 pkt glace peel1 tsp vanilla essc.
Cream butter & sugar, add egg, vanilla,juice & peel, mix well. Add sifted flour & baking pwd., mix well. Press lightly into greased sponge roll tin. Bake 180c 15-18 min until light brown & spring back when pressed. Ice while warm with Lemon icing - 1c icing sugar, 1 tbsp lemon juice, 1 tsp butter, little hot water. Mix all together until quite runny, spread over slice. ENJOY!
firemansgirl,
Jun 3, 5:42am
I bake every Thursday nite for Friday for the guys I work with, this is by far their favourite.
Lemon Yoghurt Cake
Zest of 2 big lemons. Beat this with: 1 cup oil (I use rice bran but any cooking oil is fine) 2 eggs 1 3/4 cups sugar Add 1/2 teaspoon salt 1 cup yoghurt (plain) 3 tablespoons lemon juice 2 cups of flour & 2 tsp baking powder Bake at 180°c for 40-60 mins or until cooked. I use a 23cm square, oiled tin (Lined with baking paper works fine)
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