Lemon Cream Slice

Ingredients

• 120 g Butter (Room temperature)
• 150 g Brown sugar
• 70 g Caster sugar
• 1 Egg
• 1 tsp Vanilla essence
• 320 g Plain flour
• 0.25 tsp Baking powder
• Salt (A pinch)
• White chocolate (Roughly chopped; amount not specified)
• 1 lemon Lemon zest
• 395 g Sweetened condensed milk
• 2 lemons Lemon juice (Juice of 2 lemons)
• 1 lemon Lemon zest

Steps

1. 1

   Preheat the oven to 170°C. Line a baking dish or tin.

2. 2

   Cream the room-temperature butter with the brown sugar and caster sugar until pale.

3. 3

   Add the egg and vanilla essence, then mix them into the creamed mixture.

4. 4

   Add the plain flour, baking powder, a pinch of salt, roughly chopped white chocolate, and lemon zest. Mix until a dough forms.

5. 5

   Press half of the cookie dough evenly into the lined dish to form the base. Bake for 10 minutes to par-bake it.

6. 6

   Mix the condensed milk with the juice and zest of two lemons until smooth.

7. 7

   Pour the lemon filling over the par-baked cookie base.

8. 8

   Crumble the remaining cookie dough over the filling.

9. 9

   Bake for another 15 minutes, or until the top is golden.

10. 10

    Let the slice cool completely, then cut it into slices and serve.

Notes

The amount of white chocolate is not specified. The source does not give the baking-dish size or a precise cooling time; allow the slice to cool completely before cutting.

Nutrition per serving

• dessert
• baked
• cookie-bar
• lemon
• white chocolate
• vegetarian