I always feel very grown up when I make a slice. There’s something so quintessentially refined about having a slice in the tins ready to serve up for afternoon tea. I think my Grandmother would approve.
I am super lucky to get homegrown organic lemons from my mother’s extremely proficient lemon trees. Even if you don’t have access to such lovely produce at home, I would urge you to make the effort to get organic lemons for this as you’re going to be using the skin as well as the juice so you don’t want something that’s been coated in wax and heaven knows what else…
1 ½ Cups ground almonds
Pinch of salt
2 Tablespoons melted coconut oil
1 Tablespoon coconut sugar
Grated rind from ½ an organic lemon
¼ Cup melted coconut oil
¼ Cup maple syrup
3 large eggs
½ Cup of freshly squeezed lemon juice – about 2 large lemons
Pre-heat your oven to 180C. Grease a slice tray with a little coconut oil and dust with a wee bit of extra ground almonds – this isn’t mandatory, but it should stop your slice from sticking to the tray.
To make the base, put all ingredients into your food processor fitted with an ‘S’ blade and pulse until it comes together like a crumble. Tip into your slice tray and press over the base till evenly distributed.
Put into the oven and back for ~15 minutes, or until lightly golden.
To make the topping, give your food processor a quick wipe and then put in all topping ingredients. Blitz until smooth and well combined. Pour evenly over the hot base and then place back in the oven for another 15 – 20 mins.
Let cool in the baking dish for 30 mins and then refrigerate for a couple of hours to fully set. Cut into slices and then serve. I’m going to have mine with a good friend and a cup of Ginger Kiss tea.