Lemon berry slab

Taste - - Spring Fling -

READY IN 1 hour plus cooling time MAKES Around 26 slices

This fruity lit­tle num­ber was re­cently tested out at sea on a very nippy, early morn­ing fish­ing trip and gar­nered much ap­plause. It’s my usual sticky lemon slice with the ad­di­tion of frozen blue­ber­ries (or fresh when in sea­son) and freezedried blue­ber­ries. A slice or two is just the per­fect, zesty wee thing to have with a hot Ther­mos of tea. This quan­tity is enough for a pic­nic with left­over squares for school lunches but halve the recipe if you pre­fer.

330g plain flour 200g cold but­ter 100g ic­ing sugar 1 Tbsp milk TOP­PING Juice and zest 9 lemons 8 free-range eggs 500g caster sugar 250g plain flour 400g frozen blue­ber­ries 45g packet freeze-dried blue­berry slices (I used Fresh As)

1 Grease a shal­low bak­ing tin around 40cm x 30cm x 3cm and line with bak­ing pa­per. Pre­heat oven to 190°C fan­bake. 2 Place flour, 1 Tbsp of lemon zest (from top­ping in­gre­di­ents) and the but­ter in a food pro­ces­sor and pulse un­til tex­ture re­sem­bles bread­crumbs. 3 Add ic­ing sugar and pulse to in­cor­po­rate. Add milk and pulse again un­til mix­ture just starts to come to­gether. 4 Tip into tin and, us­ing the bot­tom of a glass, flat­ten out to cover the base. Bake for 20 min­utes un­til golden then re­move from oven and leave to cool for 5 min­utes. 5 Turn oven down to 160°C fan­bake. Whisk lemon juice and rest of zest with eggs and sugar un­til light and foamy, then slowly whisk in flour. 6 Pour mix­ture evenly over the base and scat­ter over the frozen blue­ber­ries and half the freezedried blue­berry slices. 7 Bake for 20-25 min­utes un­til just set. Re­move from oven and leave to cool com­pletely in the tin. Scat­ter over the rest of the freeze-dried berries be­fore cut­ting into pieces. ○ For more por­ta­ble dishes search pic­nic on

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