Zesty lemon slices
These are great for a refreshing after dinner pudding! Makes a sheet cake, cut to size.
Brought to you by: Mortons Flour
Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.
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Serves
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Ingredients
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Step 1
Pre-heat the oven to 170C/ 325F/ Gas Mark 3. Mix the butter and the 50g of sugar into the plain flour with your fingertips, or in a food processor.
Step 2
Press this mixture into a lightly greased 20cm cake tin and bake for 20 minutes until golden brown.
Step 3
Whisk together the eggs, lemon zest, lemon juice, caster sugar, self raising flour and salt.
Step 4
Pour this mixture over the cooked base in the cake tin and return to the oven for 20 minutes until the lemon topping is set but slightly wobbly.
Step 5
Allow the cake to cool on a wire rack and dust with icing sugar.
Step 6
Cut into bars or squares for tray bakes or into wedges for a lemon infused dessert, served with ice cream and raspberry sauce.
