Name: Lemon and rosemary oaty bar slice
Cook time: 45 min
Total time: 45 min
Ingredients: Base; 75 gram butter; 3 tablespoon sour cream; 3/4 cup flour; 1/2 cup oats; 3 tablespoon icing sugar; 1 tablespoon fresh rosemary, finely chopped; Topping; 3/4 cup sugar; 1/2 cup lemon juice; 1 tablespoon lemon zest; 2 tablespoon cornflour; 1/2 teaspoon baking powder; 3 eggs; icing sugar, for dusting

Lemon and rosemary oaty bar slice

Nici Wickes introduces a savoury note to her lemon slice recipe, hence the rosemary, as well as loading some oats into the base to give it a more interesting texture. Give it a try!

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Base

75 gram butter

3 tablespoon sour cream

3/4 cup flour

1/2 cup oats

3 tablespoon icing sugar

1 tablespoon fresh rosemary, finely chopped

Topping

3/4 cup sugar

1/2 cup lemon juice

1 tablespoon lemon zest

2 tablespoon cornflour

1/2 teaspoon baking powder

3 eggs

icing sugar, for dusting

Method

1.Preheat oven to 180°C. Line a Swiss roll tin.

2.For the base, put the butter, sour cream, flour, oats, icing sugar and rosemary in a food processor. Mix until it forms a soft dough ball. Transfer to the prepared tin and press into an even layer. Bake for 20 minutes or until lightly golden.

3.While the base cooks, make the topping. Mix the sugar, lemon juice, lemon zest, cornflour, baking powder and eggs in a food processor (no need to wash it between base and topping) until well combined. Pour over the cooked pastry base and bake a further 25 minutes until just set.

4.Dust with icing sugar when cold, then cut into slices with a hot knife.