My lemon tree has finally deigned to produce lemons after sulking, rather stubbornly, for the past two years. It was worth the wait; there’s nothing like helping yourself to a fresh, unwaxed lemon from your garden. I have quite a collection of citrus fruits including limes, lemons and grapefruit. I’d like to add mandarins too. As soon as the first lemon shed it’s greenish hue in favour of it’s sunshine yellow coat I plucked it and joyfully marched it to the kitchen to make one of my favourite slices – the Citrus Slice. The recipe I use is from an old New Zealand Woman’s Weekly Magazine.
250g Wine Biscuits (or Rich Tea)
1 cup dessicated Coconut
Finely grated zest of one lemon
120g butter, melted
1/2 cup sweetened condensed milk
For the Lemon Icing
2 cups icing sugar, sifted
40g butter, melted
Juice of 1-2 lemons
Start by lining a 17 x 27cm or thereabouts tin with greaseproof paper. Blitz the biscuits to a fine crumb.
Put the biscuit crumbs into a bowl and add the coconut and lemon.
Melt the butter and add to the dry ingredients with the condensed milk. Resist licking the condensed milk spoon if you can (bet you can’t!)
Mix all together and press into the tin. Refrigerate for an hour or until firm.
Once the base is firm make up the lemon icing which is so easy and very delicious. Melt the butter and sift the icing sugar into a bowl (a bit of multi-tasking here) and add the lemon juice.
Combine all the ingredients with a little light whisking.
Spread onto the slice to completely cover the biscuity base.
Refrigerate again to firm up the icing. Lemony loveliness in a Slice!