A little bit sweet, a little bit tart and a whole lot of goodness. With a layer of lovely lemon butter between an almond pastry base and topping, this recipe will quickly become a favourite.
Looking for more sweet slice recipes or lemon curd recipes?
Ingredients
Method
Make lemon butter.Stir ingredients in a medium heavy-based saucepan over very low heat for 10 minutes or until thickened (do not allow to boil or mixture will curdle). Pour mixture into a medium heatproof bowl; cover surface with plastic wrap. Refrigerate several hours or until thick and cold.
Preheat oven to 200°C/400°F. Grease a 26cm x 32cm (10½-inch x 12¾-inch) swiss roll pan; line base and two long sides with baking paper, extending paper 5cm (2 inches) over sides.
Beat butter, extract and sugar in a small bowl with an electric mixer until light and fluffy; transfer to a large bowl. Add ground almonds and sifted flour; mix well using clean hands.
Press two-thirds of the pastry evenly over base of pan. Wrap remaining pastry in plastic wrap; refrigerate.
Bake base for 12 minutes or until browned lightly. Cool 10 minutes.
Spread lemon butter over base. Crumble reserved pastry over lemon butter; top with flaked almonds.
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