Posts Tagged ‘how to save ruined biscuts’

Creamy Lemon Slice – Gluten Free

July 6, 2011

creamy gluten free lemon slice

I grew up on lemon slice a bit like this and its good. Kind of like a lemon hedgehog slice. You crush biscuits and then refrigerate instead of baking. Delicious and fresh but a little less sophisticated than what I was looking for. I wanted something creamier, with a biscuit base. So I came up with this.

gluten free lemon slice recipe

lemon slice squares, creamy goodness

I’ll let you in on a secret, the topping is actually based on the recipe on side of the Carnation Condensed Milk tin! Its awesome! Its so easy to forget the packet recipes, but generally they are well tested and worth having a go. Of course I had to make it gluten free and I wanted to use up some biscuits that didn’t turn out how I wanted, so this is what we ended up with, I think its my new favourite thing to bake!

Creamy Lemon Slice – Gluten Free

Creamy Gluten Free Lemon Slice Recipe

Lemony Squares

Base

  • 200g Gluten Free Shortbread biscuits (I made mine but really any gluten free biscuit will do)
  • 80g unsalted butter melted
  • 1/4 cup of sugar

Topping

  • 400g tin of condensed milk
  • 1 egg
  • 1 tblspn grated rind
  • 1/2 cup of lemon juice (2-3 lemons)
  • 2 tblspns of gluten free plain flour
  • 1 tspn baking powder

For Base

Preheat oven to 180C. Line a 16cm x 26cm slice tray with baking paper. Crumble biscuits. Combine crumbs, melted butter and sugar until it resembles wet sand. Press evenly into the base of tray. Bake for 8-10mins or until lightly golden. Remove allow to cool to room temp. What I love about this base is the extra sugar almost caramelises in the first baking making it slightly chewy. I’ve chosen unsalted butter because shortbread is often a bit salty, but this buttery, tiny bit salty base, is a perfect juxtaposition for the sweet, creamy, lemony top.

For Topping

Place Condensed Milk, and egg in a bowl beat well (by hand is sufficient) until well combined. Add lemon rind, juice, flour and baking powder. Beat again until combined. The baking powder will fizz as it reacts to the acidity of the lemon! Pour over cooled base and bake a further 20-25mins or until set in the center.

Allow to cool slightly before eating. In fact, eat warm right out of the oven, then put the rest in the fridge to have as a cold slice the next day!

lemon slice with a cup of tea

perfect with a cuppa

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