I do love a sunshiny, lemon slice any time of year...add in the rich shortbread base and I am in heaven. I hope you love these as much as I do! The best trick ever (by the way) is to add the tiniest little bit of turmeric to get that real sunshine yellow going; There is really no flavour from the turmeric because the amount is so minute, but the colour just makes you so happy to eat it! (I am always happy to eat anything lemon...but I digress...)
I think this slice is the perfect antidote to a wintery afternoon. Cue the chamomile tea, get out your prettiest china plates and you are in business.
- 250 g Walkers Shortbread biscuits
- 60 g butter
- 1 lemon, zest only
- 2 tsp vanilla essence
- 4 eggs
- Zest 2 lemons, finely grated
- 70 g plain flour
- 1/4 tsp turmeric powder
- 200 g golden caster sugar
- 180 g fresh lemon juice
- Icing sugar to garnish
Preheat oven to 180°C and line a 16cm square cake tin with baking paper that comes up over the sides for easy removal.
Place all base ingredients into TM bowl and blend 15 sec/speed 8.
Press into prepared tin and bake 10 minutes until fragrant and golden.
Cool. Reduce oven temperature to 160°C.
To make topping, place all ingredients except lemon juice into TM bowl and blend 20 sec/speed 8.
Add lemon juice and blend 20 sec/speed 8.
Pour onto base and bake 20 minutes or until centre is just a little bit wobbly, but set.