Zesty lemon slices

A guest recipe by Mortons Flour

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Preparation time:: 15 mins
Cooking time:: 40 mins

These are great for a refreshing after dinner pudding!

Makes a sheet cake, cut to size.

Method

Step 1

Pre-heat the oven to 170C/ 325F/ Gas Mark 3. Mix the butter and the 50g of sugar into the plain flour with your fingertips, or in a food processor

Step 2

Press this mixture into a lightly greased 20cm cake tin and bake for 20 minutes until golden brown

Step 3

Whisk together the eggs, lemon zest, lemon juice, caster sugar, self raising flour and salt

Step 4

Pour this mixture over the cooked base in the cake tin and return to the oven for 20 minutes until the lemon topping is set but slightly wobbly

Step 5

Allow the cake to cool on a wire rack and dust with icing sugar

Step 6

Cut into bars or squares for tray bakes or into wedges for a lemon infused dessert, served with ice cream and raspberry sauce

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Mortons Flour

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Milling since 1835 Mortons Flour, part of Andrews Flour Mills since the early 1990s, are a Northern Irish household name.

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