Lemon berry slab
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