Name: Lemon berry slab
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 330 gram plain flour; 200 gram cold butter; 100 gram icing sugar; 1 tablespoon milk; Topping; juice and zest 9 lemons; 8 free-range eggs; 500 gram caster sugar; 250 gram plain flour; 400 gram frozen blueberries; 45 gram packet freeze-dried blueberry slices (we used Fresh As)

Lemon berry slab

This recipe sees sticky lemon slice spiked with blueberries to create a perfect fruity little number. A slice or two of this slab is just the perfect, zesty wee thing to have with a hot cup of tea. Photography by Jani Shepherd/Gatherum Collectif

Makes 26 slice

Prep

15M

Cook

45M

Total

Ingredients

330 gram plain flour

200 gram cold butter

100 gram icing sugar

1 tablespoon milk

Topping

juice and zest 9 lemons

8 free-range eggs

500 gram caster sugar

250 gram plain flour

400 gram frozen blueberries

45 gram packet freeze-dried blueberry slices (we used Fresh As)

Method

1.Grease a shallow baking tin around 40cm x 30cm x 3cm and line with baking paper. Preheat oven to 190°C fanbake.

2.Place flour, 1 Tbsp of lemon zest (from topping ingredients) and the butter in a food processor and pulse until texture resembles breadcrumbs.

3.Add icing sugar and pulse to incorporate. Add milk and pulse again until mixture just starts to come together.

4.Tip into tin and, using the bottom of a glass, flatten out to cover the base. Bake for 20 minutes until golden then remove from oven and leave to cool for 5 minutes.

5.Turn oven down to 160°C fanbake. Whisk lemon juice and rest of zest with eggs and sugar until light and foamy, then slowly whisk in flour.

6.Pour mixture evenly over the base and scatter over the frozen blueberries and half the freeze-dried blueberry slices.

7.Bake for 20-25 minutes until just set. Remove from oven and leave to cool completely in the tin. Scatter over the rest of the freeze-dried berries before cutting into pieces