Lemon+dishes

=**Lemon dishes**=

**Oak Tree Cottage Lemon Slice** Cuisine: Issue 85, March 2001, page 92

125g flour 90g sugar 75g cold butter, chopped into small pieces 1 teaspoon lemon zest
 * For the base **

4 eggs 225g sugar ½ - ¾ cup lemon juice 2 tablespoons flour
 * For the filling**

To make the base, place the flour and sugar in a food processor. Add the butter and zest and mix until the mixture forms a ball. Roll out or press into the base of a 23cm buttered springform baking tin. Bake for 20 minutes at 180 C until just turning golden.

Meanwhile, beat together for the eggs and sugar until creamy. Fold in the sugar until creamy. Fold in the lemon juice and flour. Pour this mixture over the crust and bake at 180 C for 15 minutes. Lower the heat to 150 C and bake a further 30 minutes or until the lemon mixture is set. Cool and cut into 6 – 8 wedges. To serve, dust with icing sugar and spoon whipped cream on the side.

Serves 6 – 8.