Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 125g butter (or Olivani Spread)
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea Icing Sugar (75g)
- 1 cup Chelsea Caster Sugar (225g)
- ½ cup lemon juice (125ml)
- 1 Tbsp grated lemon rind
- 2 Tbsp Edmonds Custard Powder
- ½ tsp Edmonds Baking Powder
- 3 eggs
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
139
What did you think of this recipe?
Kirsty
absolutely delicious
5
Christina
Terrible recipe. I think there's a mistake in it- for the lemon topping, the caster sugar and eggs should be beaten until fluffy FIRST, then add the other ingredients. This is not clear in the recipe.
1
1630020771
Delicious and very easy to make. The dough was crumbs really not a dough but pressed down and baked up fine. They have a slightly chewy texture which is really nice and served with a dollop of whipped cream sublime! Suggest fan bake rather than bake to get that nice caramel colour. Would be nice with orange also.
5
Unknown
great recipe! best lemon slice I have made! :)
4
Kathy Barry
This recipe is lovely. Have read some of the other reviews, not sure why so many are having trouble with it, it's actually a very easy and straight forward recipe. I have made this slice several times now, with no problems, it has worked every time. Slightly increasing the base ingredients is worth trying, but I have found that a standard 11” x 7” slice tray is fine for the original quantity. I like the idea of increasing the topping as well. I don't use a food processor to make the base, I just do it by hand - a bit more labour intensive but it turns out well, and I use a stick blender for the topping, no problems. Hope these tips help.
5
Karen
Certainly nothing like in the picture. Tin was far too big and filling very gooey, not nice at all.
2
CP
Awesome recipe - super easy and delicious. I just used a hand beater 'cause I don't have a processor and worked just fine. The base \dough\" was more like fine crumbs but worked perfectly fine when pressed into the tin."
5
Elliott and Tanya
We followed your recipe exactly as above and our delicious Lemon Slice turned out perfectly. Our family enjoyed it for pudding tonight.
5
Debbie Meechin
Delicious!!!! :)
5
Alison
Found the base mixture wasn't enough for the size of the pan in the recipe. Had to try & spread it out very thin. I substituted cornflour for the custard powder and it worked pefectly & set well. Tastes good, but would definitely increase the amount of base mixture next time
4
Method
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
139
What did you think of this recipe?
Kirsty
absolutely delicious
5
Christina
Terrible recipe. I think there's a mistake in it- for the lemon topping, the caster sugar and eggs should be beaten until fluffy FIRST, then add the other ingredients. This is not clear in the recipe.
1
1630020771
Delicious and very easy to make. The dough was crumbs really not a dough but pressed down and baked up fine. They have a slightly chewy texture which is really nice and served with a dollop of whipped cream sublime! Suggest fan bake rather than bake to get that nice caramel colour. Would be nice with orange also.
5
Unknown
great recipe! best lemon slice I have made! :)
4
Kathy Barry
This recipe is lovely. Have read some of the other reviews, not sure why so many are having trouble with it, it's actually a very easy and straight forward recipe. I have made this slice several times now, with no problems, it has worked every time. Slightly increasing the base ingredients is worth trying, but I have found that a standard 11” x 7” slice tray is fine for the original quantity. I like the idea of increasing the topping as well. I don't use a food processor to make the base, I just do it by hand - a bit more labour intensive but it turns out well, and I use a stick blender for the topping, no problems. Hope these tips help.
5
Karen
Certainly nothing like in the picture. Tin was far too big and filling very gooey, not nice at all.
2
CP
Awesome recipe - super easy and delicious. I just used a hand beater 'cause I don't have a processor and worked just fine. The base \dough\" was more like fine crumbs but worked perfectly fine when pressed into the tin."
5
Elliott and Tanya
We followed your recipe exactly as above and our delicious Lemon Slice turned out perfectly. Our family enjoyed it for pudding tonight.
5
Debbie Meechin
Delicious!!!! :)
5
Alison
Found the base mixture wasn't enough for the size of the pan in the recipe. Had to try & spread it out very thin. I substituted cornflour for the custard powder and it worked pefectly & set well. Tastes good, but would definitely increase the amount of base mixture next time
4
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ingredients
- 4 Weetbix, crushed
- 1 cup Edmonds Standard Grade Flour (150g)
- ½ cup Chelsea White Sugar (113g)
- 1 Tbsp cocoa powder
- 1 tsp Edmonds Baking Powder
- 150g butter, melted (or Olivani Spread)
- ½ tsp vanilla essence
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- ½ cup desiccated coconut (50g) + extra to decorate
- 4 tsp cocoa powder
- 25g butter, cubed (or Olivani Spread)
- 2 Tbsp boiling water
ingredients
Cake
- 1 cup Chelsea Caster Sugar (225g)
- 125g butter, softened (or Olivani Spread)
- Zest of 3 lemons
- 3 eggs
- 1 cup Edmonds Standard Grade Flour (150g)
- 1 ½ tsp Edmonds Baking Powder
- ¾ cup plain, unsweetened yoghurt (188g)
Lemon Syrup
- ¼ cup lemon juice (approximately 2 lemons)
- ½ cup Chelsea Caster Sugar (113g)
- Whipped cream or extra yoghurt, to serve (optional)
ingredients
- 2 cups self-raising flour
- 1 cup Chelsea White Sugar
- 100g butter (or Olivani Spread)
- 2 eggs
- 2 cups lemon curd
Lemon Curd
- 4 large lemons
- 100g butter (or Olivani Spread)
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- ½ cup desiccated coconut
- ½ cup lemon juice
- ½ cup milk
- 115g butter (or Olivani Spread)
- 1 ¼ cups Chelsea White Sugar
- 3 beaten eggs
- 2 tsp finely grated lemon rind
- 2 ¼ cups flour
- 3 tsp baking powder
Lemon Icing
- 125g butter, softened (or Olivani Spread)
- 1 ½ cups Chelsea Icing Sugar
- 2 tsp finely grated lemon rind
- 1 Tbsp lemon juice
- ½ cup toasted coconut
ingredients
Cake
- 200g Butter
- 1 ½ cups Chelsea White Sugar
- Zest of 2 Lemons
- 4 x Eggs
- 3 cups Flour
- 2 tsp Baking Powder
- ¾ tsp Salt
- 1 cup Milk (at room temperature)
Topping
- ½ cup Chelsea Caster Sugar
- Juice of 2 Lemons
- 6 Tbsp gin
Decoration
- 1 small Lemon
- ½ cup Chelsea White Sugar
- 1 cup Water
Alternative decoration
- Chelsea Icing Sugar to dust
ingredients
- 2 cups self raising flour
- 1 cup Chelsea White Sugar
- 100g butter
- 2 eggs
- 2 cups lemon butter
Lemon Butter
- 4 large lemons
- 100g butter
- 2 cups Chelsea White Sugar
- 4 eggs
ingredients
- 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 Tbsp lemon zest
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
- 2 cups Chelsea White Sugar
- 2 large eggs plus 3 large egg yolks
- ¼ cup plus 2 tablespoons fresh lemon juice
- 1 cup low-fat buttermilk
- 1 lemon, thinly sliced and seeded
ingredients
- 30g butter, softened
- ½ Cup Chelsea Raw Sugar
- 1 egg
- ¾ Cup low fat unsweetened yoghurt
- juice and rind of 1 lemon
- 1 Cup self-raising flour
- ¾ Cup frozen blueberries
ingredients
- 1 ¾ cups Chelsea Caster Sugar
- Rind of 2 lemons
- 2 large eggs
- 1 cup canola oil
- ½ tsp salt
- 1 cup yoghurt
- 2 - 3 Tbsp lemon juice
- 2 cups self-raising flour
Topping
- Chelsea Icing Sugar, to dust
- Whipped cream
ingredients
- 1 ¾ Cup Chelsea White Sugar
- 2 Lemons
- 1 Cup Oil
- 2 Eegs
- Pinch of salt
- 1 Cup Yoghurt (I use dreamy lemon)
- 2 Cups Self Raising Flour
ingredients
- 125g unsalted butter, softened to room temperature
- 1 cup Chelsea Raw Caster Sugar
- Juice and rind of 1 lemon
- 3 extra large eggs
- 1½ cups ground almonds
- ⅓ cup fine polenta
- ¼ cup maize cornflour
- ½ tsp gluten free baking powder
- 200ml light sour cream
- 1 cup frozen blueberries or a punnet of fresh blueberries
- Chelsea Icing Sugar, for dusting
ingredients
- 250g butter
- 3 cup Chelsea White Sugar
- 1 tsp vanilla essence
- 3 eggs
- 3 Tbsp cocoa
- 30ml red food colouring
- 3 cup flour
- ½ tsp salt
- 1 cup buttermilk
- 1 tsp baking soda
- 1 Tbsp white vinegar
- 2 x 20cm cake boards
- Lemon and Ginger Cake (see link to recipe below)
- Lemon Curd (see link to recipe below) (Use our Lemon Spread recipe).
Cream Cheese Buttercream Icing
- 500g Cream Cheese
- 250g Butter (soft)
- 1kg Chelsea Icing Sugar
ingredients
- 500g butter
- 500g Chelsea Raw Sugar
- 6 eggs
- 1 ⅓ cups fine polenta
- 5 cups ground almonds
- 6 lemons, juiced and the rind grated
- 1 teaspoon Edmonds Baking Powder
- ½ teaspoon salt
- 150g Chelsea Caster Sugar
ingredients
- 1 cup flour
- 1 cup Chelsea White Sugar
- 2 eggs
- 100g melted butter
- 2 tsp baking powder (heaped)
- 3 Tbsp custard powder (heaped)
- ½ cup milk
- 1 tsp lemon juice
- Zest of one lemon
- 2 tsp ground ginger
ingredients
- 125g butter, diced and softened
- ¾ cup Chelsea Caster Sugar
- 2 extra large eggs
- 1½ cups Edmonds Self Raising Flour
- 2 tbs lemon juice
- 1 tsp finely grated lemon rind
- ¾ cup Meadow Fresh Traditional Sour Cream
- 125g punnet blueberries
- Chelsea Icing Sugar, for dusting
ingredients
CAKE
- 125g Butter
- ¾ Cup Chelsea Caster Sugar
- 1 Teaspoon Vanilla Essence
- 2 Eggs
- 2 Cups Self Raising Flour
- Pinch of Salt
- ⅔ Cup Milk
LEMON CHEESE
- 1 Cup Chelsea Caster Sugar
- Finely grated Rind of 4 Lemons
- Juice of 4 Lemons (1 Cup)
- 4 Egg Yolks
- 125g Butter
ingredients
- 4 extra large eggs
- 1 cup Chelsea Caster Sugar
- ¾ cup sunflower oil
- ½ cup plain yoghurt
- Finely grated rind of 1 lemon
- 1 cup almond meal
- 1 cup plain flour
- 3 tsp baking powder
Lemon Thyme Syrup
- ½ cup Chelsea Caster Sugar
- ½ cup water
- 2 tbs lemon juice
- 3-4 sprigs thyme
- 1 tbs limoncello
Lemon Buttercream Icing
- 150g butter, diced and softened
- 250g pkt Chelsea Vanilla Icing Sugar
- ¼ cup of the lemon syrup
To decorate
- Roasted lemon slices
- Thyme leaves
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
Cake
- 120g butter, softened
- 1 cup Edmonds Standard Grade Flour (150g)
- 3 tsp Edmonds Baking Powder
- ⅔ cup Chelsea White Sugar (150g)
- 2 large eggs
- ¼ cup Meadow Fresh Original Milk (60ml)
- grated rind and juice of 1 lemon
Topping
- juice of 1 lemon
- ½ cup Chelsea White Sugar (113g)
- 3-4 Tbsp boiling water (to dissolve sugar)
learn about baking
How to Choose SugarFor Baking?
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