The chill of winters air has made it’s way into the breeze.

Bringing with it the desire for comfort, warmth and fullness.

 

The sun has lost it’s intensity, shining bright but with a waning warmth. A sleepy heat, just enough to brighten our hearts but not enough to keep the leaves on the trees limb.

Blankets, layers, stockings and boots. Ragu and slow cooked melded flavours, pastries and tea. Richness. It calls to us in winter, it calls to us to wrap itself around us to warm our hearts, belly’s and bodies.

 

A crisp lemon slice has the ability to sooth the wants of winter. Satisfying the sweet moments. Indulgent and tart to fill our hearts.

 

There is not much that is healthy about this slice, just pure sweet tart comfort. Maybe you could say a dose of vitimin C to ward off any lurking colds and perhaps you could claim the linseed meal in the biscuit base. for me i’m happy to casually and rarely except the treat as it is, pure shining delight.

 

And for my friends in the northern hemisphere, this slice is equally delicious and welcomed in the midst of summer. A classic anytime, anywhere kind of slice.

Lemon Curd Slice

Serves 12-16 Prep time 10 minutes Cooking time 50 minutes + cooling

 

1/2 cup Caster Sugar

1 cup dessicated Coconut

2 Cups Gluten Free Plain Flour

1/4 cup Linseed meal

175g Butter (melted and cooled slightly)

4 eggs

2 egg yolks

1 1/2 cups caster sugar

1/4 cup gluten free flour

3 Lemons zest and Juice

 

Preheat oven to 160C (fan forced) and Line a 20×30 brownie pan with baking paper.

In a bowl combine the 1/2 cup caster sugar, coconut, 2 cups gf flour and the melted butter. Stir until the mix resembles damp course breadcrumbs.

Pour the biscuit dough crumbs into the lined brownie pan and press until you have a firm even layer. Make sure to press into the corners so there is no gaps.

Bake on the middle rack of the oven for 25 minutes.

Once cooked remove and allow to cool. Reduce to oven to 140C.

Meanwhile in a clean bowl combine the eggs, egg yolk, remaining caster sugar, zest and mix to incorporate. In a little bowl or cup place the 1/4 cup gf flour and the juice from the lemons and stir until a smooth paste.

Add the lemon paste to the egg mix and stir to mix thoroughly.

If you feel there is lumps in the lemon mix no is the time to sieve the mix. Simple pour it through a fine mesh sieve.

Carefully pour the mix on top of the cooled biscuit base.

Then place on the middle rack of the oven and bake for 30 minutes.

Remove from the oven and allow to cool to room temperature, then place int he fridge to set for 4 hours or over night.

Dust with icing when serving and use a hot clean knife to cut.