lemon slice

Salmon is such a fantastic fish, it really doesn’t need much help at all to be delicious, but I’m a sucker for lovely fresh herbs and I couldn’t resist - plus they make the fish look pretty good, too! 

Whole roasted salmon stuffed with lemon and herbs

x 2.5 kg whole salmon

1.5 kg re-skinned potatoes

fennel

olive oil

½ a bunch of fresh dill

½ a bunch of fresh flat-leaf parsley

½ a bunch of fresh tarragon

lemons

extra virgin olive oil

Quick and easy Lemon Slice made with sweetened condensed milk.

Lemon Slice

(roughly 3 cups) Digestive biscuits*,

(1 cup) desiccated coconut

lemon

(1/4 cup) butter

240 ml (1 cup) sweetened condensed milk

lemon juice (roughly 1 lemon)

(1 cup) icing sugar

lemon juice

milk

Lemon

Line an 8-inch square pan with baking or parchment paper. Place broken biscuits into a food processor and mix until fine crumbs form. Pour biscuit crumbs into a large mixing bowl.

Add coconut and lemon zest and stir to combine. Heat butter in microwave until melted and smooth. 

Add melted butter, sweetened condensed milk and lemon juice to biscuit mixture and quickly stir. When biscuit crumbs are completely coated, pour into your baking tin. Press down firmly using the back of a spoon to form one even layer.

Place slice in the fridge for at least 1 hour to set before making the lemon icing.

To make the icing, simply combine sugar, lemon juice and milk. Stir until smooth. 

Pour icing over cookie base and put back in the fridge for at least another hour. To serve, sprinkle with fresh lemon zest and cut into squares. Store slice in the fridge. 

Lovely recipe, put it in the fridge and found it was nicer after a few days, it firmed up and the slice wasn't so sweet, gave it chance for the flavours to develop.

Thia is amazing. Just the right mix of sweet and lemon. I get so many comments on it each time I nmake it.

I've been making this recipe for years - VERY moreish ...which is the downside!. However, I have found that for the icing, just using icing sugar and lemon ( without the milk) seems to work better and sprinkling coconut on top ( with or without lemon zest) is divine. 
Thank you and enjoy!

Lovely, I found I needed more icing so doubled mixture and sprinkled coconut and zest on top

So yummy and a hit with the whole family.

Make this deliciously simple lemon slice at home! Featuring fresh lemon juice and lemon zest, this easy lemon slice is tangy (and sweet), and ready in no time.

unsalted butter (cold

g icing sugar (pure

130 g plain flour ((all purpose))

salt

sugar ((fine white sugar))

lemon zest (zest of 2 lemons)

g flour

salt flaked salt (or 1/8th teaspoon of table salt)

g eggs (at room temperature (2))

80 g freshly squeezed lemon juice ((approximately -- two large lemons))

Preheat your oven to 180 °c (170 °c fan).  Line an 18 - 20 cm square baking pan with baking paper.

Thermomix method:

Weigh all the ingredients for the crust into the TM bowl and Mix for 20 seconds/speed 4 Scrape down and lift any butter stuck to the bottom of the bowl and mix again for 5 sec/ speed 4.  Tip the crumbly mix into the base of the prepared pan and press into place.

Bake for about 15 - 20 minutes, or until lightly golden browns. Remove from oven and place on a wire rack to cool a bit while you continue on with the filling.

Thermomix method for the crust

Weigh the sugar, flour zest and salt into the TM bowl and mix to combine 4 seconds/ speed 4    Remove and set aside.

Weigh the eggs and lemon juice into the TM  bowl and mix on for 6 seconds/speed 5.  Add back the dry ingredients and mix for 20 seconds /speed 4.

Pour the filling over the crust and bake for about 15-20 minutes, or remove when the filling has set.  Sit on a cooling rack until it reaches room temperature then refrigerate for at least an hour before slicing.

Dust with icing sugar if you wish, serve chilled.

Thermomix method for the filling

Preheat your oven to 180 °c (170 °c fan). Line an 18 - 20 cm square baking pan with baking paper.

Conventional method:

Add all the ingredients for the crust to the food processor and blitz until it looks like large breadcrumbs.  Tip the mix into the base of the prepared pan and bake for about 18 - 20 minutes, or until lightly brown around the edges. Remove from oven and place on a wire rack to cool a bit while you continue on with the filling.

Conventional method for the crust

Add the zest, sugar, flour and salt into the food processor and whisk to combine.  Remove and set aside.

Add the eggs to the bowl of the food processor and mix on high until they&#039;re completely combined Add in the dry ingredients and the lemon juice and mix well until smooth.

Conventional method for the filling

Super easy to make and absolutely yummy! One recipe’s yield was devoured in a flash. Can I make 2x the recipe in the TM6? Would the same time/speed apply?

Excellent slice and so yummy.
Can I freeze ?

So easy and loved by everyone. Thanks for another brilliant recipe.

Top 3 lemon slice recipes from across the web

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Whole roasted salmon stuffed with l...

Lemon Slice

Lemon Slice

Top 3 lemon slice recipes from across the web

The most viewed lemon slice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole roasted salmon stuffed with l...

Lemon Slice

Lemon Slice

The most viewed lemon slice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine