How To make Lemon Slice Pie
1 1/4 cups sugar 2 tbsp. plain flour 1 pinch salt 1/4 cup butter or margarine 3 eggs one lemon 1/2 cup water
You will need a bottom and top pie crust for this pie. Mix flour, sugar, and salt. Blend in butter and 3 of the eggs, reserving one egg white for later. Grate the rind from the lemon, and slice the remaining lemon as thinly as possible, removing seeds. Add this to the mixture, along with the grated rind. Add the water, mix well, and pour into an unbaked pie shell and cover with a top crust. Brush the remaining egg white across the crust, then sprinkle with some sugar and cinnamon. Bake at 375 degrees until golden brown.
Those who like lemon will find this unusual. Biting into the pieces of lemon is quite a sensation.
How To make Lemon Slice Pie's Videos
Lime & Coconut Slice | Simple Summer Desserts | Coles
Full of zesty flavour, this lime and coconut slice is a must-try! It features a layer of lime curd with a golden coconut top for a guaranteed crowd-pleaser. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more summer desserts check out the full playlist
Lime & coconut slice
Makes 20 pieces Prep 15 mins (+ cooling time) Cooking 45 mins
125g butter, softened
½ cup (110g) caster sugar
1 Coles Brand Australian Free Range Egg
1 cup (150g) plain flour
½ cup (40g) desiccated coconut
Lime & lemon curd
75g butter, chopped
¾ cup (165g) caster sugar
1 Coles Brand Australian Free Range Egg, whisked
3 tsp finely grated lime rind
¼ cup (60ml) lime juice
2 tbs lemon juice
1 tsp cornflour
Coconut topping
2 cups (160g) desiccated coconut
1 cup (75g) shredded coconut
½ cup (110g) caster sugar
2 Coles Brand Australian Free Range Eggs, lightly whisked
1Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line the base and long sides with baking paper, allowing the sides to overhang.
2 To make the curd, place butter, sugar, egg, lime rind, lime juice, lemon juice and cornflour in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens slightly. Remove from heat and set aside to cool and thicken.
3 Meanwhile, use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add the egg and beat to combine. Stir in flour and coconut. Spread over base of the prepared pan. Bake for 20 mins or until light golden.
4 Spread the curd evenly over the base. To make the coconut topping, place the combined coconut and sugar in a medium bowl and stir to combine. Add the egg and use a fork to combine. Sprinkle evenly over the curd mixture and use the back of a fork to lightly press to secure. Bake for 20 mins or until lightly golden and set. Set aside to cool completely. Cut into pieces.
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Creamy Lemon Slice Thermochef Recipe cheekyricho
cheekyricho Creamy Lemon Slice made with the thermochef. It's very simple to make has a shortbread type base with a creamy lemony topping. We do hope you give it a try.
INGREDIENTS:
For The BASE;
125g (4½oz) butter
60g (2oz)caster sugar
15g (½oz) vanilla extract
200g(7oz) flour
for the TOPPING:
30g (1oz)flour
4 eggs
125g (5oz)caster sugar
125g (5oz)milk
zest & juice of 2 lemons
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Special Thanks to Kevin MacLeod
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Ingredients
Condensed milk 1/2
Desiccated 1 cup
Butter 4 tbsp
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Lemon juice 1 tbsp
icing sugar. 1cup
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No Bake Vegan Lemon and Coconut Slice
A super easy no fuss slice that's light and zesty. Great to make ahead and take on picnics, or to share with friends over a cuppa. For the recipe visit recipes.com.au/recipe/No-Bake-Vegan-Lemon-and-Coconut-Slice