Lemon Slice with Passionfruit Icing
Makes about 20 slices.
200g (1 1/2 cups) plain flour, sifted, plus 40g extra
30g icing sugar
135g butter, cubed
220g (1 cup) caster sugar
4 eggs, beaten
70ml lemon juice
150g (1 cup) icing sugar
2 tablespoons butter, softened
4 tablespoons passionfruit pulp
1. Preheat the oven to 200Â°C (fan-forced). Grease a lamington tin and line with baking paper. Process the flour, icing sugar and butter in a food processor until combined (it will be crumbly but will come together when squeezed). Press the dough into the base of the tin. Bake for 10 minutes or until it begins to turn golden.
2. While the base is baking, combine the caster sugar and the extra 40g flour in a bowl. Whisk in the eggs, a little at a time, using a balloon whisk until smooth. Whisk in the lemon juice. Pour the mixture over the biscuit base and return to the oven. Reduce the temperature to 180Â°C and bake for 20-25 minutes, until the top is golden and just set. Set aside until completely cooled.
3. To make the icing, use electric beaters to beat the icing sugar, butter and passionfruit pulp until smooth. Spread over the cooled slice. Cut into squares and devour.