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We served these lemony slices of heaven at our garden picnic pop ups and I always made extra for the family. They keep well for up to a week in a sealed container in the fridge.

I use a 20cm x 30cm lined baking tray and cut into a very generous 10 portions or you could probably get 14 out of them. I’ll leave that to you!

Base

230g unsalted butter

280g plain flour

60g icing sugar

Topping

460g caster sugar

40g plain flour

1 tsp baking powder

4 eggs, lightly beaten

125ml lemon juice

icing sugar for serving

Lemon Tart Takeaway

Preheat the oven to 160c Fan. Butter and line the baking tin.

Base

Melt the butter and allow to cool a little. Combine the flour and icing sugar with a pinch of salt, Add the melted butter and stir to bring it together. Tip into the prepared tin and, using a pallet knife, spread out evenly across the base. Bake for 20 minutes until light golden colour.

Topping

While the base is cooking, in a large jug or bowl, whisk the caster sugar, flour and baking powder then add the eggs and lemon juice and whisk by hand until smooth. When the base is done, pull out the oven shelf and carefully pour the topping onto the hot base and bake for a further 25 minutes. It will be only just set.

Remove from the oven and allow to cool, put in the fridge until chilled then cut into bars. Sprinkle with icing sugar just before you serve.

Lemon Slice
Jules
We served these lemony slices of heaven at our garden picnic pop ups and I always made extra for the family. They keep well for up to a week in a sealed container in the fridge.
I use a 20cm x 30cm lined baking tray and cut into a very generous 10 portions or you could probably get 14 out of them. I'll leave that to you!
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Prep Time 10 minutes
Cook Time 45 minutes
chilling 6 hours
Course Dessert
Servings 12 people
Calories 426 kcal
What equipment do you recommend?Check my 'Kitchen Essentials' list on Amazon!
Ingredients

Base

  • 230 g unsalted butter
  • 280 g plain flour
  • 60 g icing sugar

Topping

  • 460 g caster sugar
  • 40 g plain flour
  • 1 tsp baking powder
  • 4 eggs lightly beaten
  • 125 ml lemon juice
  • icing sugar to serve

Instructions
 

Base

  • Preheat the oven to 160c Fan. Butter and line the baking tin.
  • Melt the butter and allow to cool a little. Combine the flour and icing sugar with a pinch of salt, Add the melted butter and stir to bring it together. Tip into the prepared tin and, using a pallet knife, spread out evenly across the base. Bake for 20 minutes until light golden colour.

Topping

  • While the base is cooking, in a large jug or bowl, whisk the caster sugar, flour and baking powder then add the eggs and lemon juice and whisk by hand until smooth. When the base is done, pull out the oven shelf and carefully pour the topping onto the hot base and bake for a further 25 minutes. It will be only just set.
  • Remove from the oven and allow to cool, put in the fridge until chilled then cut into bars. Sprinkle with icing sugar just before you serve.

Nutrition

Calories: 426kcalCarbohydrates: 65gProtein: 5gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 96mgSodium: 60mgPotassium: 65mgFiber: 1gSugar: 44gVitamin A: 559IUVitamin C: 4mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!

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