Sunday, 22 September 2013

Crumbled Lemon Sliced by Maria E Lim

Crumpled Lemon Slices
1 ¼  cup self-raising flour
1/2 cup caster sugar 
60g butter
1 egg, lightly beaten
1/4 cup lemon juice
1/2 cup caster sugar
1 egg, lightly beaten
 60g butter

For the base: sift flour into bowl, add sugar, stir well to combine. Rub in butter and add egg to form a soft dough (I mix this through quickly with a butter knife). Press two thirds of the mixture into tin.
For the filling: place all filling ingredients into small pot and stir over low heat until thick. Pour the hot filling over the dough in the tin. Crumble the remaining dough over the top. Bake at 180 C for 30 minutes.

*If you find the flour/dough is too sticky, you may use a little more flour. But the more flour use the base will be drier after baking.


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