RECIPE: Adelaide Central Market
For lovers of shortbread and the zesty sweet flavour of lemon curd, then this slice is for you. It’s quick to prepare and only takes 30 minutes to cook, but does need time to chill in the fridge before serving. It’s perfect for using up any extra lemons and makes a great addition to an afternoon tea, picnic or a simple dessert.
Preparation time: 20 minutes | Cooking time: 30 minutes | Makes: 12 slices
Ingredients
- 125g unsalted butter, diced
- ½ cup (110g) caster sugar
- 1 cup (150g) gluten-free flour
- ¾ cup (90g) almond meal
- Pinch of salt
Topping
- 4 jumbo eggs, lightly whisked
- Zest of 1 lemon
- 1/3 cup (50g) gluten-free flour
- 1 ½ cups (330g) caster sugar
- 2/3 cup (160ml) lemon juice
Method
- Preheat oven to 180°C (160°C fan-forced) Lightly grease 25cm x 33cm slice pan and line with baking paper.
- Combine butter and sugar together in a food processor, pulsing until pale and creamy. Add flour, almond meal and salt pulsing until mixture starts coming together as a dough. Remove from food processor and knead gently until dough is smooth. Place in prepared pan and push mixture firmly using the back of a spoon, to create an even base. It is important the base is firm against the edges of the pan, to prevent topping escaping underneath. Bake in preheated oven for 15 minutes or until golden. Remove from oven and allow to cool slightly.
- For the topping, use an electric hand beater to beat eggs and sugar together until pale and thick. Add zest and flour, beating to combine. Slowly add lemon juice, beating slowly to combine. Carefully pour topping over base and return the pan to the oven for a further 15 minutes or until topping is set and lightly golden. Remove from the oven and allow to cool before refrigerating for at least 2 hours until firm.
- To serve, carefully place slice on a chopping board and dust with icing sugar before cutting into 12 fingers.
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