Name: Lemon almond slice
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients: 250 g butter, softened, chopped; 2 tsp vanilla extract; 1 1/4 cups caster sugar; 1/3 cup ground almonds; 2 cups plain flour; 1/2 cup flaked almonds; sifted icing sugar (optional); Lemon filling; 1 tsp finely grated lemon zest; 2/3 cup strained lemon juice; 1 2/3 cups caster sugar; 250 g unsalted butter, chopped; 4 eggs, lightly beaten, strained

Lemon almond slice

This lemon almond slice is just delectable - the combination of zingy lemon and crunchy almonds couldn't be tastier! Make a batch to have something delicious on hand for those unexpected afternoon visitors.

Makes 16 pieces

Prep

35M

Cook

40M

Total

1H 15M

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Ingredients

250 g butter, softened, chopped

2 tsp vanilla extract

1 1/4 cups caster sugar

1/3 cup ground almonds

2 cups plain flour

1/2 cup flaked almonds

sifted icing sugar (optional)

Lemon filling

1 tsp finely grated lemon zest

2/3 cup strained lemon juice

1 2/3 cups caster sugar

250 g unsalted butter, chopped

4 eggs, lightly beaten, strained

Method

Make Lemon Filling (see below).

Preheat oven to 190°C. Grease a 26cm x 32cm Swiss roll pan; line base and two long sides with baking paper, extending paper 5cm 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 15 minutes or until browned lightly. Cool for 10 minutes.

Spread lemon filling over base. Crumble reserved pastry over lemon filling; top with flaked almonds.

Bake for 25 minutes or until browned. Cool in pan; refrigerate until cold. Remove from pan; cut into 16 pieces. If you like, dust with a little sifted icing sugar before serving.

Lemon filling

Stir ingredients in a 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. Refrigerate for several hours or until thick and cold.