By Chelsea SugarIf you are a fan of lemon slices, we've had good feedback on this recipe so give it a go!12 servings
Prep time 20 mins
Cooking time 30 mins
125g Tararua Butter
1 cup Edmonds Standard Grade Flour (150g)
1/2 cup Chelsea Icing Sugar (75g)
1 cup Chelsea Caster Sugar (225g)
1/2 cup lemon juice (125ml)
1 Tbsp grated lemon rind
2 Tbsp Edmonds Custard Powder
1/2 tsp Edmonds Baking Powder
Preheat oven to 180°C bake. Line a 20 x 30cm sponge roll tin.
In a food processor mix the Tararua Butter, Edmonds Standard Grade Flour and Chelsea Icing Sugar until it forms a soft dough around the blade. Press into the base of the sponge roll tin. Bake for 15 - 20 minutes until lightly golden.
Mix Chelsea Caster Sugar, lemon juice and rind, Edmonds Custard Powder, Edmonds Baking Powder and eggs in the food processor until well combined. Carefully pour over the warm pastry base and bake a further 25 minutes until set.
Cut into slices when cold and, if desired, sprinkle with Chelsea Icing Sugar.