Well why not? Just another take on the always popular Lemon Slice that is everyone's favourite.
We love any excuse to add alcohol to our baking and this turned out really well! I think you will agree. Happy Christmas in July...yep, we are past half way through this year. Can you even deal? (We are planning a big family reunion for Christmas, it just seems impossible!) But I digress. Get this one on your list for anytime of year, but if you need an excuse, I have given it to you!
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Shortbread
- 90 Grams raw caster sugar BUY
- 140 Grams Blanched Almonds Recipe
- 130 Grams butter BUY
- 130 Grams bakers or strong flour
- 2 limes zest
- 1 Pinch pink salt flakes BUY
- 5 Drops doTERRA lime oil optional BUY
-
The Topping
- 4 eggs
- 2 limes zest
- 70 Grams bakers or strong flour
- 200 Grams raw caster sugar BUY
- 1 Pinch pink salt flakes BUY
- 150 Grams limes juice
- 30 Grams Tequila
Do
- 1
Preheat oven to 180°C. Line a tin 19cm square with baking paper.
- 2
To make the shortbread, place sugar into the Thermomix bowl and mill 10 sec/speed 9.
- 3
Add almonds, butter, flour, lime zest, salt and lime oil. Blend 8 sec/speed 9. The mixture with be lumpy.
- 4
Press into tin and sprinkle with a little more salt. Bake for 12 minutes, or until starting to brown. It will harden on cooling. Cool.
- 5
To make the topping, place all ingredients except lime juice and Tequila into the Thermomix bowl. Blend 20 sec/speed 8.
- 6
Add lime juice and Tequila and blend 20 sec/speed 8.
- 7
Pour on top of base and bake for 20 minutes, or until centre is just a little bit wobbly.
- 8
When cold dust with icing sugar and additional lime zest and even a pinch of salt!
