Prep 10 mins
Cooking 50 mins
Makes 20 squares
Lemon slice is always one of the hottest ticket item on any cake stall or afternoon tea table. Tangy and creamy on top, crumbly and sweet on the bottom it’s a classic for a reason. Plus, it’s super easy to make and a great one to get your kids into the kitchen as all that’s needed is a good stir, press, whisk and bake.
Preheat over to 180C and grease and line a 20cm square, loose-bottomed cake tin.
Mix together the melted butter, sugar and flour then press evenly into the cake tin, right up to every edge and corner.
Bake for 20 minutes or until golden. Remove from oven and leave to cool completely.
For the top layer, whisk together the sugar, flour, lemon juice, zest and eggs until well combined. Gently pour over the cooled base layer and return to the over for 30 minutes or until just cooked.
Place in the fridge to chill for at least one hour then slice into squares.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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